I found some nice brown mushrooms at Fruity Fruits. The cost was Ksh 300/= for a basket of 250 gr. (13 mushrooms). They are slightly more expensive than button mushrooms but perfect in size for stuffed mushrooms. Actually the real name of the brown mushrooms is Crimini. They are meatier than button mushrooms.
The idea in stuffing mushrooms is simple; make a rough paste (farce) with the stems of the mushrooms then add breadcrumbs, garlic, herbs and a little olive or sunflower oil to bind all the elements.
In your stuffing you can even add, chicken liver, anchovies or cream cheese and that’s only a beginning for you to understand how Chefs create recipes.
My measurements are approximates as it all depends on the size of the mushrooms. Just make enough stuffing to fill the mushroom’s caps.
- Olive oil or sunflower oil
- Crimini (brown) or button (white) mushrooms
- 1 very finely minced garlic clove
- ¼ to ½ cup of bread crumbs
- 2 tbsp. of finely chopped parsley, I added a few chopped basil leaves too
- Salt and pepper
- With a dry cloth or a paper towel clean the mushrooms
- Remove the stems and finely mince them.
- Add oil to a frying pan and under medium-low heat cook the chopped stems, garlic and parsley. Season with salt and pepper
- Cook for 3 minutes until the flavors blend then pour into a bowl
- Add to the bowl the bread crumbs, chopped basil and olive oil until the mixture bind
- Adjust the seasoning. Yes, you can taste with your mouth and adjust accordingly and most likely you may have to add salt
- Stuff each mushroom cap and place in a baking dish. Use your hands or a spoon, whatever makes you feel comfortable
- Drizzle with oil, bake at 180 degrees Celsius for 15 minutes. Serve as a starter or as an accompaniment to a main dish.
Tips – Basil’s flavor tends to disappear when cooked too long. Consequently I add basil only when the stuffed mushrooms go to the oven.