Description: These black pudding stuffed mushrooms are a flavorful appetizer or snack, featuring tender mushrooms filled with a savory mixture of black pudding, breadcrumbs, onions, and garlic. Perfect for entertaining or as a delicious starter for any meal.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: Makes 12 stuffed mushrooms
Ingredients:
- 12 large mushrooms, stems removed and cleaned
- 150g black pudding, crumbled
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated cheese (such as cheddar or Parmesan)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the crumbled black pudding to the skillet and cook until heated through and slightly browned, breaking it apart with a spatula as it cooks. Remove from heat and set aside.
- In a mixing bowl, combine the cooked black pudding mixture with the breadcrumbs, chopped parsley, grated cheese, salt, and pepper. Mix well to combine.
- Place the cleaned mushrooms on the prepared baking sheet, gill side up. Spoon the black pudding mixture into each mushroom cap, pressing it down gently to fill.
- Drizzle the stuffed mushrooms with a little olive oil and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and crispy.
- Once cooked, remove from the oven and allow to cool slightly before serving. Garnish with additional chopped parsley if desired, and enjoy warm as a delicious appetizer or snack.
