GAR­LIC & SALAMI STUFFED MUSH­ROOMS

LOSE IT! - - Food / Picnic -

SERVES 4

• 3 tbsp ghee • 3 gar­lic cloves, crushed • 5g fresh pars­ley, chopped • 4 large brown mush­rooms • 1 egg • 70g Gruyère cheese, grated • Hi­malayan salt and black pep­per • 40g sliced salami • mi­cro herbs, to gar­nish

1. Pre­heat the oven to 180˚C. Place the ghee, gar­lic and pars­ley in a small pot, let the ghee melt and cook the mix­ture for 2 min­utes. Re­move the pot from the heat.

2. Re­move the stalks from the mush­rooms. Brush the ghee and gar­lic mix­ture onto the mush­rooms. Crack the egg into a bowl, add the cheese and sea­son well.

3. Press a few slices of salami into each mush­room. Top the mush­rooms with some of the cheese mix­ture and any re­main­ing ghee sauce.

4. Place the mush­rooms on a bak­ing tray and bake for 20 min­utes or un­til they have soft­ened. 5. To serve: Serve the mush­rooms hot gar­nished with mi­cro herbs.

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