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Breton Stuffed Mushrooms

Breton Stuffed Mushrooms

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38 minutes
4 people
Medium31–60 min or 7–12 steps

38 min · 10 steps

Medium: 31–60 min or 7–12 steps

380 kcalper person
Protein 5g
Carbs 14g
Fats 34g

About this dish

Portobello caps are roasted until they begin to weep their liquid, then packed with a Breton-style beurre d'escargot - cold butter worked with shallot, garlic and a generous fistful of parsley - and finished under a fierce grill until the crumb topping blisters and the butter runs molten at the edges. All the garlicky richness of Brittany's classic snail butter, without a single snail in sight.

Allergy Info

Dairy, Gluten

Diet Info

Vegetarian

Ingredients

Fresh Produce

  • Portobello or field mushroomsstalks removed and reserved16 large
  • Shallotsfinely minced4
  • Garlicfinely minced4 cloves
  • Flat-leaf parsleyleaves only, finely chopped40 g
  • Lemoncut into wedges, to serve1

Dairy & Eggs

  • Unsalted buttercold, cut into 1 cm cubes150 g

Dried Goods

  • Sourdough or baguette breadcrumbsblitzed to fine breadcrumbs50 g

Spices & Seasonings

  • Fleur de sel1 tsp
  • Black pepperfreshly ground0.5 tsp
  • Cayenne pepper1 pinch

Oils & Condiments

  • Dry Breton cider or dry white wine1 tbsp
  • Olive oil1 tbsp

Utensils

  • Baking tray
  • Mixing bowl
  • Oven grill

Method

1

Finely chop the reserved mushroom stalks. Pat the caps dry with kitchen paper and arrange them gill-side up on a large baking tray.

Approx. 10 minutes
2

In a bowl, combine the cold butter cubes, shallots, garlic, parsley, chopped stalks, cider, fleur de sel, pepper, and cayenne. Work together with a fork until you have a cohesive, green-flecked butter.

Approx. 8 minutes
3

Cover the butter mixture and refrigerate for 30 minutes to firm up and allow the flavours to meld.

Approx. 30 minutes
4

Preheat the oven to 200°C (fan 180°C / gas 6).

Approx. 2 minutes
5

Drizzle the caps with olive oil and roast for 10 minutes, until they just begin to release their liquid - they should look slightly sunken but still hold their shape.

Approx. 10 minutes
6

Remove the tray from the oven and carefully tip away any liquid that has pooled in the caps.

Approx. 1 minutes
7

Divide the chilled herb butter evenly among the caps, pressing it firmly into each one, then top with an even layer of breadcrumbs.

Approx. 5 minutes
8

Switch the oven to the grill setting at its highest heat. Grill the stuffed mushrooms for 6-8 minutes until the breadcrumbs are deep golden and the butter is visibly bubbling at the edges.

Approx. 7 minutes
9

Transfer to a serving plate and rest for 2 minutes.

Approx. 2 minutes
10

Serve with the lemon wedges and crusty bread to catch the butter.

Approx. 1 minutes

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