Stuffed Mushrooms

The Illustrated Quick Cook

Stuffed Mushrooms

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    12 medium mushrooms, stems removed 1 small fresh red jalapeno chile pepper, seeded and finely chopped
    4 tbsp olive oil handful of flat-leaf parsley, chopped
    3 tbsp fresh bread crumbs (from 1 slice of firm-textured white bread) 5½ oz (150 g) ground pork
    1 onion, finely chopped 1 tomato, finely chopped
    2 garlic cloves, crushed sea salt and freshly ground black pepper


    Prep: 20 min Total: 45 min
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    • 1

      Brush the mushroom caps all over with a little of the oil. Put the remaining oil in a bowl with the bread crumbs, onion, garlic, chile, parsley, pork, tomato, salt, and pepper. Mix with your hands to form a paste. Arrange the caps, stem-side up, on a parchment-lined baking sheet, and mound the filling into each cavity.

    • 2

      Place the baking sheet on a rack, 8in (20cm) from the heating element, and broil for 12-15 minutes or until cooked through and golden brown. Serve with a drizzle of olive oil.

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