Stuffed Mushrooms Veg
HT HD 35mins
6 Hot Vegetarian
Vegetables Nuts Herbs Hors d'oeuvre
tbsp Olive Oil
fresh white Breadcrumbs
tbsp freshly chopped Tarragon OR 1 teasp dried Tarragon
Preheat the oven to 200C, 400F, Gas Mark 6.
the stems from the mushrooms and chop finely. Set aside.
Heat the oil in a large frying pan until very hot, add the whole mushroom caps and
fry over a high heat for about 1 minute on each
side, until just browned. Remove the mushroom caps from the pan using a slotted
spoon or tongs and place stem end upwards on a baking sheet.
the pan to medium heat and add the stock and bring to the boil. Add the mushroom stems
and shallots and cook for 3-4 minutes until most of the liquid has
Transfer the onion mixture to a bowl, add the tomato, walnuts, mayonnaise, breadcrumbs and
tarragon. Season with salt and pepper and mix well.
Pile the walnut mixture between the mushroom caps, placing a generous amount in
each one. Bake for about 15 minutes, until mushrooms are tender but still hold their shape.
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