Whoever said life’s too short to stuff a mushroom hasn’t tasted these.
- 150 g fresh goat’s curd or ricotta
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh herbs (basil, parsley, thyme and oregano)
- freshly ground black pepper
- 1 tbsp thickened (whipping) cream
- 350 g medium button mushrooms, or 6 per person
- 1 medium egg
- 125 ml (½ cup) milk
- flour, for coating
- 50–100 g dry breadcrumbs
- 500 g salad leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix goat’s curd, garlic, herbs, pepper and cream. Remove stems from mushrooms. Use a teaspoon to fill mushroom cavities with cheese mixture, rounding the tops to form "balls".
Lightly beat egg with milk. Fill one bowl with flour and another with dry breadcrumbs. Coat mushrooms with flour, egg then breadcrumbs one at a time. Repeat coating to prevent mushrooms leaking during cooking.
Heat oil to 180°C (350°F) and deep-fry 6 to 8 mushrooms at a time until golden brown. Drain on absorbent paper.
Dress salad leaves. Arrange 6 mushrooms around salad leaves and serve.