Starters & Light meals

Stuffed mushrooms

2 - 4
Easy
20 minutes

Cheesy garlicky mushrooms, what more could you want? This is the easiest way to use leftover bread and makes for a great brunch dish.

Wine/Spirit Pairing
Paul Cluver Village Pinot Noir
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Ingredients

Method
  • 1 pack Woolworths stuffed mushrooms
  • 1 T butter
  • 3 cloves garlic, crushed
  • 70 g breadcrumbs
  • 5 sprigs thyme
  • sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Prepare the mushrooms according to package instructions. Meanwhile, heat the butter in a large pan, add the garlic and fry for 2 minutes. Add the breadcrumbs and thyme, toast until golden brown, season and remove from the heat.

2. Top the mushrooms with the toasty breadcrumbs to serve.

Cook’s note: Serve on polenta or fresh leaves, or with crispy pork sausages. Top the mushrooms with leftover white sauce or gravy before baking. Toast any bread you have and use the crumbs as a crunchy topping.

Find more mushroom recipes here.

Photographs: Jan Ras
Food assistant: Emma Morey
Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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