Stuffed Buttons

I love mushrooms in whatever form. This makes a great vegetarian hors d’oeuvres.


16 large white button mushrooms

1 large (50 grams) shallot, finely chopped

1 garlic clove, finely chopped

50 grams butter

3-4 sprigs thyme

3 tablespoons panko bread crumbs

Salt to taste

Freshly ground pepper

1 teaspoon vegetable oil

75 grams gruyere cheese, grated


Preheat oven to 180 degrees Celsius.

Line a shallow baking tray with foil. Brush with oil.

Wipe the mushrooms clean. Carefully remove the stalk and finely chop the stalk.

Melt butter in the fry pan and add the shallots. Fry a couple of minutes. Add the thyme, garlic and the chopped stalks. Sauté for five minutes.

Add the panko crumbs to the pan along with salt and pepper. Fry for another three or four minutes. Remove from heat.

When the mix is cool enough to handle, stuff the mushrooms with a spoonful of the mixture. Top with a spoon of Gruyere.

Arrange the mushrooms on the prepared tray and bake in oven for 30-40 minutes. Serve warm.

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