Stuffed Mushrooms

Submitted by Pam Willis

Ingredients

4 large cup mushrooms (approx 120grms)    1 tablespoon chopped parsley

1 stick celery                                              1 tablespoon lemon juice

½ small onion                                              salt, pepper

25 grms walnuts                                          ½ beaten egg                                    

25grms butter (or margarine)                        25grms cheddar cheese 

25 grms fresh breadcrumbs                          2 tablesoons vegetable stock              

Method                                                   

1. Wash mushrooms and pull out the stalks. Chop the stalks finely,
2. Chop the celery, onion and walnuts finely.
3. Heat butter (margarine) in a frying pan and lightly brown the rounded side of the mushrooms. Remove from the pan and place in an ovenproof dish.
4. Add chopped mushroom stalks, celery, onion and walnut to the pan. Fry for 2-3 minutes, stirring occasionally.
5. Remove from the heat and stir in the breadcrumbs, parsley, lemon juice and seasoning. Add the beaten egg to bind together.
6. Spoon the filling mixture into the mushroom caps. Sprinkle each mushroom with cheese.
7. Pour the stock round the mushrooms.
8. Bake in a moderate oven, 180°C / Gas 4 for approximately 20 minutes.