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.
You
will need
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.
No comments:
Post a Comment