Garlic stuffed mushrooms

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Ingredients

Serves 4

• 12 large mushrooms (e.g. oyster mushrooms)
• ¼ cup (60 g) butter
• 1 large onion
• 2 garlic cloves
• Juice of half a lemon
• Chopped flat-leaf parsley
• Olive oil
• Salt, pepper

Preparation

Start by preparing the mushrooms

• Clean and lightly wipe the mushrooms
• Separate the caps from the stems and reserve the stems
• Pour some lemon juice on the caps so that they do not discolor

To make the stuffing

• Peel and clean the onion, and chop it roughly
• Peel the garlic, clean it and crush it roughly with the blade of a knife
• Put the onion, garlic, parsley and small cubes of butter (at room temperature) into a blender or food processor
• Blend well to obtain a nice, even consistency
• Add the mushroom stems and blend again
• Add salt and pepper to taste

Cooking

• Stuff the mushroom caps with the butter and garlic mixture
• Drizzle a little olive oil onto a baking sheet or oven-proof dish
• Put the mushrooms on the baking sheet and place a small knob of butter on each mushroom
• Cook for 20 minutes in an oven preheated to 400°F (200°C)

Suggestion

• For a more esthetically pleasing result, I recommend that you use a pastry bag to stuff the mushroom caps.
• You can add a small teaspoon of grain or Dijon mustard and quarter of a Boursin cheese to the stuffing.
• Instead of seasoning the stuffing, garnish with a little fleur de sel and more finely chopped flat-leaf parsley before serving.
• For the more daring among you, try adding a delicious escargot to each mushroom.