Cracker Barrel Garlic Mushrooms
with Black Pepper Crumb
Cheesy garlic mushrooms have always been a favorite starter of mine so I decided to develop this recipe, not only topped with a lovely peppery crumb but to take myself back to my childhood and use Cracker Barrel cheese.
Kraft foods introduced Cracker Barrel in 1954 a year after I was born and it was always a favorite in our house when I was a child, so I decided to seek it out and found it in my local supermarket.
I had a taste of it as soon as I got home and I was not disappointed.
The ingredients I have used are enough to fill 3 medium sized open cup mushrooms so if you want to make more just recalculate to your needs.
3 - Field Mushrooms
4 cloves – Garlic (crushed)
70 Gm - Butter
30 Gm – Fresh Breadcrumbs
6 Gm - Freshly Ground or Cracked Black Pepper
70 Gm - Cracker Barrel Cheese (grated)
Melt the butter in a large frying pan and add the garlic, fry the mushrooms on a medium to high heat for 5 minutes each side.
Place the mushrooms on a grill tray (don’t forget to save the garlic butter they were cooked in) and fill each one with equal amounts of the grated Cracker Barrel cheese.
Now make up your breadcrumb mix, put some bread of your choice into a food blender and blitz into fine crumbs and weigh out about 30 Gm of the crumbs and put them in a mixing bowl.
Add the black pepper to the crumbs and mix well, now pour in the garlic butter from your pan and mix into a paste.
Put the cheese filled mushrooms under a hot grill for 3 – 4 minutes to start the melting process.
Take the mushrooms from the grill, press on the topping of crumb paste and return to the grill until they are nicely browned.
Serve warm for a starter or they are equally as nice cold as party food.