Mix softened butter with lots of chopped parsley and

garlic. Season with salt, pepper and nutmeg. Put the

garlic butter in the refrigerator.

Remove the steal from the mushrooms and fill the caps

with garlic butter. Cover with breadcrumbs.

Put under the grill until the butter foams and the

breadcrumbs take colour. Serve immediately.

Mushrooms stuffed with garlic butter

big fillable mushrooms

lemon

butter

salt & pepper

nutmeg

parsley

garlic

breadcrumbs

A Recipe Guide For The Amateur Chef Belgian Cuisine

Mushrooms stuffed

with garlic butter

Mix softened butter with lots of chopped parsley and

garlic. Season with salt, pepper and nutmeg. Put the

garlic butter in the refrigerator.

Remove the steal from the mushrooms and fill the caps

with garlic butter. Cover with breadcrumbs.

Put under the grill until the butter foams and the

breadcrumbs take colour. Serve immediately.

big fillable mushrooms

lemon

butter

salt & pepper

nutmeg

parsley

garlic

breadcrumbs

a recipe guide for the amateur chef Belgian Cuisine