Name Stuffed mushrooms 2


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Stuffed mushrooms 2


  • 625 g (1 1/4 lb) large open or flat mushrooms, the stalks removed and finely chopped, the caps sprinkled with a little lemon juice
  • 125 g (4 oz) carrots, diced
  • 125 ml (4 fl oz) beef stock
  • 15 g (1/2 oz) butter
  • 1 tablespoon plain floor
  • pinch of grated nutmeg
  • pinch of curry powder
  • 125 g (4 oz) cooked ham, chopped
  • 125 g (4 oz) cooked peeled prawns
  • 125 g (4 oz) Bonbel cheese, diced
  • 1 red pepper, cored, seeded and sliced
  • 125 g (4 oz) Parmesan cheese, grated
  • salt and freshly ground black pepper

Place mushroom caps in greased dish. Bring carrots and stock to boil in a saucepan, then simmer gently 8-10 minutes. Drain, reserve the stock. Melt butter in a pan, stir in flour, cook for 1 minute. Whisk in reserved stock. Season with salt, pepper, nutmeg and curry powder. Add carrots, ham, prawns, cheese, red pepper and mushroom stalks, Bring mixture to boil, stirring constantly. Use to fill mushroom caps. Sprinkle with Parmesan, cook in a preheated oven, 220°C (425°F), Gas Mark 7, for about 12 minutes, until golden. Serve immediately.

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