Tender mushrooms filled with black pudding, aromatic herbs, and optional cheese for a rich, flavorful appetizer
Ingredients
12 large portobello or white mushrooms, stems removed
200 grams black pudding, casing removed and crumbled
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh breadcrumbs
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
1/4 cup grated Gruyère or Cheddar cheese (optional)
Salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 200°C (400°F). Clean mushrooms and remove stems.
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Heat olive oil in skillet. Sauté onion and garlic until soft. Add chopped mushroom stems, cook 2 minutes.
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Add black pudding, cook 5–6 minutes until slightly crisp. Stir in breadcrumbs, parsley, and thyme. Mix in half cheese if using.
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Spoon mixture into mushroom caps. Arrange on lined tray and sprinkle remaining cheese.
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Bake 15–20 minutes until mushrooms are tender and tops golden. Rest 2–3 minutes before serving.