Simple stuffed mushrooms with cider recipe
This recipe is ideal for vegetarians who love both mushrooms and cider. A perfect recipe for a starter at a dinner party, or as a snack for those who feel a little hungry but don't want to eat a full meal. Easy to make, tasty, and a popular favourite with those who enjoy any savoury dish that includes a bit of cheese. Eyecatching on the plate and even appeals to children who are not keen on mushrooms. The cider included as an ingredient works very well and compliments the dish perfectly, although its inclusion may cause a few surprised looks from those who have not yet tasted the delicious results for themselves and realised what a great dish they are missing out on.
This is one of my favourite recipes for stuffed mushrooms, not least because I am a real fan of mushrooms in all shapes and sizes and no matter how they are cooked. I found this recipe in a 'traditional old recipes' cook book, and having tried it for myself I felt duty bound to share it with any other fellow mushroom lovers out there. This dish makes a fabulous starter, although it can also be served as a light snack or supper dish. It is also a suitable dish for vegetarians.
I hope you all enjoy these as much as I do after you have made them for yourselves. I have had a lot of positive feedback from friends and relatives who tried this recipe after I passed it on to them, and whilst I can't guarantee these cider stuffed mushrooms will be the healthiest food you have ever eaten, I truly follow the saying 'Everything in Moderation', (and of course you can always make the main course the healthy part of your meal).
- 8 large flat mushrooms, with stalks
- 2 oz butter
- 1 medium onion, finely chopped
- 4 oz vegetarian Cheddar cheese, grated
- 4 tblspns chives, finely chopped
- 8 sage leaves, chopped
- 4 fl oz dry cider
- Pre-heat your oven to 200 degrees Celsius or gas Mark 6.
- Remove the stalks from the mushrooms and trim off the bottom of the stalks where the roots used to be. Chop the stalks finely.
- Melt the butter in a pan over a very low heat. Once melted remove from the heat and brush the both sides of each mushroom with about half of the butter.
- Arrange the mushrooms dark side uppermost, in a flat ovenproof dish.
- Soften the onion in the remaining butter and then stir in the finely chopped mushroom stalks.
- Remove from the heat and stir in all the remaining ingredients.
- Pile the mixture on top of the mushrooms.
- Bake for 15 minutes and serve hot.
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