Stuffed Crimini Mushrooms with Gruyere
Vegetarian stuffed crimini mushrooms topped off with grilled Gruyere cheese. This is a great starter for guests.
Ingredients
Serves: 12
- 36 crimini mushrooms, stems removed
- 125ml (4 fl oz) olive oil
- 400g (14 oz) chopped onion
- 5 tablespoons minced shallot
- 6 cloves garlic, minced
- 3 tablespoons chopped flat leaf parsley
- 40g (1 1/2 oz) chopped fresh chives
- 75ml (3 fl oz) lemon juice
- 90g (3 1/2 oz) fresh breadcrumbs
- 150g (5 oz) grated Gruyere cheese
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Bring a large pot of water to the boil. Add mushrooms and cook for about 3 minutes. Drain and set aside to cool.
- Heat olive oil in a large frying pan over medium heat. Add the onion, shallot, garlic, parsley and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
- Preheat the oven's grill. Scoop out the mushroom caps and fill with the breadcrumb mixture. Place on a baking tray. Top with grated cheese.
- Grill for 3 to 5 minutes, until cheese is melted. Serve hot.
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Reviews & ratings
Average global rating:
(11)
Reviews in English (7)
I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy. - 21 Jan 2007 (Review from Allrecipes US | Canada)
I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make! - 18 Dec 2006 (Review from Allrecipes US | Canada)
Like another reviewer, I prefer to sautee my mushrooms rather than boiling them, and I have made this with Provolone cheese instead of Gruyere. I also eyeball the amount of lemon juice and herbs I add - we aren't big parsley fans, so I use a lot more chives. Nice recipe. Thanks! - 26 Mar 2007 (Review from Allrecipes US | Canada)
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