White button mushrooms are cultivated and a common mushroom. This recipe can also be made with the Portobella mushroom which is the (larger & darker) mature version of the white button. The white button mushrooms are also known as “champignon” and “table mushroom”. In France they are know as the Champignon de Paris. This can be a great vegetarian meal served with salad and crusty bread.
Preheat oven to 350°F or 180°C.
Toast your pinenuts in a hot frying pan until golden brown (not too dark) and transfer to cold plate.
Remove the stems from your mushrooms (keep aside) and toss well in a mixing bowl with the olive oil, ensure they are coated evenly.
Place your mushrooms on an oven tray with baking paper.
In a food processor add your cheese, parsley, thyme leaves, mushroom stems and grated garlic.Blend until smooth.
Add your cooled pinenuts to the mixture and mix thoroughly.
Gently fill your mushroom with mixture, keeping it rustic with a peak, not flat.
Top with breadcrumbs and drizzle a little olive oil.
Bake at 350°F or 180°C for 15-20 minutes.
You can prepare these in advance, just keep them in the fridge and simply bake them 20 minutes before serving.
By Joel Mielle
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