Small Stuffed Mushrooms in Mini-Casseroles
Ingredients
- 15 fresh medium-sized white mushrooms
- 1 bunch chives
- 1 garlic clove
- 2 tablespoons chicken stock
- pinch curry
- 2 tablespoons olive oil
- fine salt and freshly ground pepper
Temperature: 350 ° F
Instructions
Peel the mushrooms and remove stalks. Set aside 12 fine-looking heads. Place the fifteen stalks and remaining 3 heads into the blender. Add the chopped chives and the garlic. Blend finely.
Pour this mixture into a bowl, add the chicken stock and curry, and season with salt and pepper. Mix well together. Fill the mushroom heads with the mixture. Place 3 mushrooms in each mini-casserole. Pour on a thin stream of olive oil.
Place in an oven pre-heated to 350 F for 20 mins.
Tip: before serving, you can pour a little tomato coulis into the bottom of each mini-casserole.
Instructions
Peel the mushrooms and remove stalks. Set aside 12 fine-looking heads. Place the fifteen stalks and remaining 3 heads into the blender. Add the chopped chives and the garlic. Blend finely.
Pour this mixture into a bowl, add the chicken stock and curry, and season with salt and pepper. Mix well together. Fill the mushroom heads with the mixture. Place 3 mushrooms in each mini-casserole. Pour on a thin stream of olive oil.
Place in an oven pre-heated to 350 F for 20 mins.
Tip: before serving, you can pour a little tomato coulis into the bottom of each mini-casserole.
