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Large garlic mushrooms in the oven?

(15 Posts)
Goldly Tue 19-Dec-17 23:16:41

I'm looking to do large flat garlic mushrooms as a starter but I have no grill. Can I just oven cook instead?
How long for?

OP’s posts: |
jerryortom Tue 19-Dec-17 23:23:25

Yes!! We had Aldi ones earlier. cooked for 20 mins on 180'! They were beautiful!

Blondie1984 Wed 20-Dec-17 00:36:50

Yes, absolutely!! Depending on the size and thickness i would give them 20-30mins - I wrap mine in foil to keep all the lovely garlicky juices in one place

myrtleWilson Wed 20-Dec-17 00:42:10

oh lovely! there is a Nigella recipe which isn't online but Nigel Slater references it - recipe is in this bloghttp://www.shesalmostalwayshungry.com/2014/04/nigel-slaters-hot-mushroom-sandwich.html

which is delicious... am also sure I've got a recipe for one with gruyere and pancetta - if you're interested let me know and I'll try to fine it

enjoy!!

myrtleWilson Wed 20-Dec-17 00:42:30

www.shesalmostalwayshungry.com/2014/04/nigel-slaters-hot-mushroom-sandwich.html

click

Goldly Wed 20-Dec-17 06:10:53

Doesn't the mushroom go all watery?

I just fancy a really tasty recipe if anyone has one? I sometimes think some can be a little bland..

OP’s posts: |
GreeboIsMySpiritAnimal Wed 20-Dec-17 06:35:03

Here you go OP - This has never failed me:

10 large field mushrooms
1 tsp dried chilli flakes
2 tbsp fresh mint, finely chopped
3 tbsp flat leaf parsley, finely chopped
2 tbsp pine kernels, chopped
50 g1¾ oz pecorino cheese, freshly grated
5 tbsp freshly made breadcrumbs
2 garlic cloves, finely chopped or crushed
130 ml4½ fl oz extra virgin olive oil
Salt and pepper, to taste

Steps

1. Preheat the oven to 180C/Gas 4.

2. Gently remove the stalks from the mushrooms, put the stalks on a board and chop into small pieces. Tip them into a large bowl with the rest of the ingredients. Season with salt and pepper and mix everything together.

3. Place the mushrooms, gills facing upwards, on a baking tray.

4. Spoon the filling into the cavity of each mushroom and pack it down with the back of the spoon.

5. Bake in the middle of the oven for 15 minutes. Transfer the mushrooms to a large plate and serve with some crusty bread.

CrabappleCake Wed 20-Dec-17 07:54:10

Very similar to above. Squeeze a lemon into olive oil add chillis, crushed garlic and salt and pepper and parsley. Mix in the mushrooms and then put on tray in oven after Scattering with breadcrumbs and Parmesan or just Parmesan. Cook, spoon juices over and serve.

The lemon is lovely.

AndNoneForGretchenWieners Wed 20-Dec-17 09:58:16

I like them filled with Boursin and then sprinkled with dried stuffing mix (in place of breadcrumbs).

Goldly Wed 20-Dec-17 13:16:21

How about Stilton on the mushrooms? Could that work? I have a lump in the fridge I won't use normally..

OP’s posts: |
kateandme Wed 20-Dec-17 16:22:39

yes for stilton ive done these many times.

125g/4oz butter 5 shallots finely chopped 5oz/150g white bread crumbs 125g/4oz blue Stilton cheese 1 tbsp freshly chopped sage 2 tbsp freshly chopped parsley 300g/11oz open cap mushrooms
Method

1 Preheat oven to 170 degrees C / 325 degrees F / Gas Mark 3. Melt butter in a saucepan, add the shallots and soften for 3-4 minutes.

2 Place the bread in a food processor and reduce to crumbs. Add the softened shallots, Stilton and herbs. Process briefly until well combined.

3 Remove the stems from the mushrooms, then press the stuffing lightly into the caps. Place on a baking tray and bake in the preheated oven for 35 minutes.

Serves 4

Goldly Fri 22-Dec-17 13:24:34

So I've prepped my mushrooms but now I'm worried they won't be right..

I've got portobello mushrooms, put some garlic in then breadcrumbs then Stilton then parsley. I intend to cook for about 25 mins in the oven and serve with rocket and lemon wedge.

Does this sound ok?

OP’s posts: |
GreeboIsMySpiritAnimal Fri 22-Dec-17 14:15:11

Did you chop up the stalks and add them in too? I would. Otherwise, sounds delicious!

Goldly Fri 22-Dec-17 14:46:52

No I threw them away sad

OP’s posts: |
GreeboIsMySpiritAnimal Fri 22-Dec-17 14:53:46

Never mind, I'm sure they'll still be delicious.

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