We love serving these as tapas or an accompaniment to a main course like roast chicken. It is important that you choose the mushrooms carefully; you need mushrooms that are deep, rather than flat. They should be around 50mm diameter. We normally use small field mushrooms, often marketed as breakfast mushrooms or Swiss browns.
Ingredients
300gm (20) small deep cup mushrooms
20gm butter
1 garlic clove crushed
1 tbsp dry white wine
80gm fresh breadcrumbs (sourdough is best)
50gm soft goat cheese crumbled
2 tbsp fresh finely chopped parsley
Leaves stripped from 4 or 5 sprigs fresh thyme
30gm pistachios chopped roughly in thirds
20gm grated parmesan
1 egg lightly beaten
salt
Fresh ground black pepper
Method
Set your oven at 180C
Pull stems from the mushrooms and chop finely. Set mushroom cups aside.
Heat butter in a small saucepan, add the chopped mushrooms stems and sauté gently until soft.
Add crushed garlic and sauté for two minutes.
Add the wine and cook for 3 or 4 minutes until the alcohol is cooked off. Set aside to cool.
In a medium bowl add breadcrumbs, herbs, goat cheese, parmesan, pistachios and the cooked mushroom stems.
Add the beaten egg and season with salt and pepper.
Mix until well combined then press about a dessertspoon of filling into the cup of each mushroom until all the filling is used.
Place filled mushrooms onto a lined baking sheet and bake for 10 to 15 minutes until the filling has browned and the mushrooms cups have softened.
Serve warm or at room temperature.
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