Adam Dulye
Sourdough Stuffing Stuffed Mushrooms
These savory bite-sized mushrooms filled with a savory stuffing and topped with gruyere cheese are a great intro to any meal or a perfect side dish. No matter where or when you choose to eat them, be aware that it's hard to eat just one!
INGREDIENTS
SERVINGS:
4
COOKING TIME: 10 min
- 18 Baby portabello mushroom without stems
- 8 Slice Sourdough bread
- 1 Celery stalks
- 0.5 Onion
- 1 tsp Thyme
- Salt & pepper
- 1 Egg
- 1.3 dl Vegetable stock
- 2 tbsp Butter
- 2 tbsp Olive oil
- 4 tbsp Gryere cheese
PREPERATION AT HOME
Step 1
In a medium saute pan over medium heat add the butter and once melted add the celery and onion and cook until the onion is translucent about 2 minutes.
Step 2
Season with salt, black pepper and thyme.
Step 3
Add the stock and bring to a simmer.
Step 4
Turn off the heat and add the toasted sourdough bread. Stir to combine.
Step 5
Add the egg and mix well.
Step 6
Brush the mushrooms with the olive oil and season with salt and pepper.
Step 7
Pack each mushroom with stuffing and top with gruyere cheese.
COOKING OUTSIDE
Step 1
Bring a grill to medium heat and place the mushrooms on the grill cap side down.
Step 2
Rotate throughout cooking about every two to three minutes until heated through.
PrintThese savory bite-sized mushrooms filled with a savory stuffing and topped with gruyere cheese are a great intro to any meal or a perfect side dish. No matter where or when you choose to eat them, be aware that it's hard to eat just one!
Adam Dulye
PrintINGREDIENTS
SERVINGS:
4
COOKING TIME: 10 min
- 18 Baby portabello mushroom without stems
- 8 Slice Sourdough bread
- 1 Celery stalks
- 0.5 Onion
- 1 tsp Thyme
- Salt & pepper
- 1 Egg
- 1.3 dl Vegetable stock
- 2 tbsp Butter
- 2 tbsp Olive oil
- 4 tbsp Gryere cheese
NEWSLETTER SUBSCRIPTION
