Stuffed mushrooms
Makes 20 hors d'oeuvres
20 large mushrooms, washed
2 garlic cloves, chopped
30g (1oz) fresh parsley, chopped
A few tsp of skimmed milk
A few drops of vegetable oil
Salt and black pepper
Pre-heat oven to 200c/400F/Gas 6.
Use the largest mushrooms you can find. Wash and remove the stalks. Chop stalks and add garlic, parsley, salt, pepper and skimmed milk. Cook the stuffing mixture in a non-stick frying pan. Meanwhile, bake the mushroom caps stem side down for 10 minutes.
Fill the hollow mushroom caps with the cooked stuffing and bake in the oven for about 20 minutes or until done.
When cooked drizzle a drop or two of vegetable oil over each stuffed mushroom.