Home
Recipes
Easy

Crustless asparagus tart

Asparagus recipes

Crustless asparagus tart

30 minutes

Baby marrows with curried coconut sauce

Salad recipes

Baby marrows with curried coconut sauce

20 minutes

Market-style crunchy veg

Apple recipes

Market-style crunchy veg

Fresh cherry vodka sour

Cocktail recipes

Fresh cherry vodka sour

Loaded sorghum salad

Grain recipes

Loaded sorghum salad

30-40 minutes

Financier muffins

Cake recipes

Financier muffins

25 minutes

Brown-butter poached eggs and asparagus

Asparagus recipes

Brown-butter poached eggs and asparagus

20 minutes

Croque monsieur bake

Brunch recipes

Croque monsieur bake

15 minutes

Brandy-poached pears

Brandy-poached pears

30 minutes

Bonne Maman strawberry preserve sweet rolls

Bread recipes

Bonne Maman strawberry preserve sweet rolls

25 minutes

Stuffing sandwiches

Bread recipes

Stuffing sandwiches

5 minutes

Stuffed mushrooms

Breakfast recipes

Stuffed mushrooms

20 minutes

Load more

Stuffed mushrooms

By Bianca Strydom

Serves 2 - 4

Difficulty Easy

Cooking Time 20 minutes

Ingredients

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

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