International dishesGrilled DishesEurope and North AmericaAbout 35 minutes
Baked mushrooms stuffed with mozzarella give you juicy caps, melted cheese and the scent of garlic. The tricky part is that mushrooms soak up water, and a careless wash leaves a puddle on the tray.
So the mushrooms get a quick rinse under the tap and a wipe with a damp paper towel. The stems are chopped and folded straight into the filling, so nothing goes to waste.
This batch weighs about 696g, at roughly 122 calories per 100g.
Method
Rinse the mushrooms gently under running water to clear any grit, without soaking them, as mushrooms take on water. Wipe them dry with a damp paper towel.
Twist the stems away from the caps, keeping the caps whole. Chop the stems finely for the filling.
Peel 3 to 4 garlic cloves and chop them. Leave shredded cheese as it is, or tear or dice fresh cheese. Wash the spring onion or parsley and slice it finely.
In a large bowl, mix the chopped stems, chopped garlic and 150g mozzarella cheese, add 1 tablespoon olive oil along with a little salt, pepper and chili powder if you like, then taste and adjust.
Fill each cap with the mixture and set them on a tray, brush the remaining 1 tablespoon olive oil over the tops and bake until the mushrooms are cooked and the cheese has melted.
Scatter the sliced spring onion or parsley over the top and eat while hot.
Tips
Button mushrooms are sold in supermarkets, and large even caps are the easiest to fill.
Without mozzarella, chopped sliced cheese still brings richness, though it stretches less.
Wiping the mushrooms with a damp cloth instead of soaking them keeps water out of the tray.
A generous but loose filling gives the cheese room to swell and run.
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