Mushrooms stuffed with pecorino and thyme

Mushrooms stuffed with pecorino and thyme

Mushrooms stuffed with pecorino and thyme

I was very excited to bring home a wedge of proper, sheep’s milk pecorino from Grandvewe Cheeses in Tasmania. It has a wonderful earthy pungency that I thought would be perfect in stuffed mushrooms. I bought some lovely portabello mushrooms from the market; big open ones, full of flavour. Some of the season’s fresh thyme and day old bread, hey presto – great food!

Serves 1 as a meal with salad, or several people as a starter or hors d’oeuvres

1/2 cup breadcrumbs
30 grams pecorino, finely grated
2 teaspoons fresh thyme leaves
1/8 teaspoon black pepper
1/8 teaspoon salt
250 grams portabello mushrooms
25 grams butter

Preheat the oven to 200oC.

Combine the breadcrumbs, cheese, thyme, salt and pepper. Remove the stalks of the mushrooms and brush off any dirt from their tops. Line a baking tray with baking paper. Arrange the mushrooms topside down and fill with the breadcrumb mixture. Break the butter into little pieces and place them over the top of the stuffing.

Bake for 15-20 minutes, or until the topping is golden and crisp and the mushrooms tender. Serve immediately.

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This entry was posted in Dinner, Lunch, Side dish and tagged , , . Bookmark the permalink.

One Response to Mushrooms stuffed with pecorino and thyme

  1. Pingback: Mushroom and chestnut soup with crisp toppings | Susan's Sumptuous Suppers

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