Black Pudding Stuffed Mushroom Recipes

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STUFFED BLACK MUSHROOMS

This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time

Provided by Karen Elizabeth

Categories     Vegetable

Time 35m

Yield 6 mushrooms, 4-6 serving(s)

Number Of Ingredients 12



Stuffed Black Mushrooms image

Steps:

  • Remove the stalks from the mushrooms and chop.
  • Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
  • Mix the breadcrumbs, parsley, herbs and cheese together.
  • Add the wine and melted butter to the saucepan, then add the dry ingredients.
  • Season to taste with salt and pepper.
  • Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
  • Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
  • Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

Nutrition Facts : Calories 273, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.5, Sodium 405.4, Carbohydrate 18.7, Fiber 2.7, Sugar 5.6, Protein 9.8

6 large portabella mushrooms
1 medium onion, minced
1 garlic clove, crushed
olive oil (for frying)
1/2 cup breadcrumbs
1/2 cup white wine (or pale sherry )
1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
chopped fresh parsley
4 -8 tablespoons melted butter
3 finely chopped fresh sage leaves
dried rosemary
salt and black pepper

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