Total Time
45mins
Prep 15 mins
Cook 30 mins

From our local paper, times are estimated with cooking time being oven time and reducing the sauce. Could be a appertizer with salad.

Ingredients Nutrition

Directions

  1. Soak porcini mushroom in warm water.
  2. Preheat oven to 200°C.
  3. Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
  4. Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
  5. Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
  6. Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
  7. Remove the mushrooms from the oven, and keep warm.
  8. Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
  9. Pour sauce over mushrooms and serve with a salad of choice for a complete meal.
Most Helpful

5 5

After my DH stopped complaining about the fact that stuffed mushrooms should be filled with crab, he declared that these were fantastic! Great flavor and super moist. The only addition I made to the recipe was to add some cream and parmesan cheese to the wine sauce. Thanks for posting! Made for Zaar Chef Alphabet Soup tag.