Easy

Baked field mushrooms with breadcrumbs, garlic and thyme

Name: Stuffed mushrooms with breadcrumbs, garlic and thyme recipe
Yield: 8
Ingredients: 8 large field mushrooms; Extra virgin olive oil spray; 2 eschalots, finely chopped; 20.00 ml finely chopped thyme leaves, plus extra sprigs to serve; 80ml white wine; 50g breadcrumbs; Lemon halves, to serve; 65g unsalted butter, softened; 30.00 ml finely chopped flat-leaf parsley; 2 garlic cloves, crushed; 1/2 tsp finely grated lemon zest; 2 tsp lemon juice

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P68 Baked field mushrooms with breadcrumbs, garlic and thyme

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by Mike McEnearney

Chef and delicious. columnist

May 24, 2023

“When you cook things together, you get all the flavours moving together; it’s like this marriage made in heaven, in a pan,” says Mike McEnearney, chef and creative director of Sydney’s Carriageworks Farmers Markets.

8 large field mushrooms
Extra virgin olive oil spray
2 eschalots, finely chopped
1 tbs finely chopped thyme leaves, plus extra sprigs to serve
1/3 cup (80ml) white wine
2/3 cup (50g) fresh breadcrumbs
Lemon halves, to serve

Garlic and parsley butter

65g unsalted butter, softened
1 1/2 tbs finely chopped flat-leaf parsley
2 garlic cloves, crushed
1/2 tsp finely grated lemon zest
2 tsp lemon juice

Method

1.

Preheat oven to 240°C/220°C fan-forced.
2.

For the garlic and parsley butter, mix all ingredients in a medium bowl until well combined. Season with salt flakes and freshly ground black pepper.
3.

Remove the stem from each mushroom and roughly chop the stems. Lightly spray mushrooms with oil and arrange in an ovenproof tray, stem-side up. Scatter mushrooms with chopped stems, eschalot and thyme leaves. Season with salt flakes and freshly ground black pepper.
4.

Drizzle with wine and top with breadcrumbs. Dot with garlic and parsley butter. Bake for 10 minutes. Switch oven to grill and grill for 2-3 minutes until golden. Serve with lemon halves.