Stuffed mushrooms
- From
- Elsa
Ingredients
- large mushrooms (from the title; no amount given)
- snails (canned escargots), drained
- butter, softened
- garlic, crushed
- 2 tsp green pesto
- a little lemon juice
- parsley, chopped
- grated cheese (optional)
- red onion, finely chopped (optional)
Method
- Heat the oven to 200°C. Remove the stalks from the mushrooms and set them, hollow side up, in an ovenproof dish.Heat the oven to 400 °F. Remove the stalks from the mushrooms and set them, hollow side up, in an ovenproof dish.
- Mash the softened butter with the crushed garlic, pesto, a little lemon juice and the chopped parsley.
- Put a snail in each mushroom (and a little red onion, if using) and top with a teaspoon of the garlic butter. Sprinkle with grated cheese if you like.
- Bake for 10–15 minutes until the mushrooms are tender and the butter is bubbling. Serve hot with bread.
As she wrote it
Fylltir sveppir.
(Elsa)
Sniglar - Smjör - hvítlauk
Grænt pestó 2tsk - Smá sítr.saf
Söxuð steinselja
(ostur - Rauðlaukur)