« Back to recipes

Small Stuffed Mushrooms in Mini-Casseroles 


  • 15 fresh medium-sized white mushrooms
  • 1  bunch chives
  • garlic clove
  • 2 tablespoons chicken stock
  • pinch curry
  • 2 tablespoons olive oil
  • fine salt and freshly ground pepper

Temperature: 350 ° F


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.

« Back to recipes