I first had this many years ago at a neighbours when they did this as a starter. We often increase quantities and have it as an indulgent lunch. Our neighbours reproduced the recipe when our village did a recipe book as a fundraiser. Originally I think it's a Michael Barry recipe.
- Large Open Mushrooms. If you're doing this as a starter you may just want to do one per person. Above was for two of us for a lunch time snack. (The big flat open ones are better than the ones you often see stuffed as in Portabello Mushrooms.)
- A tablespoon of double cream per mushroom.
- A generous knob of butter per mushroom.
- Salt and freshly ground black pepper.
- A table spoon of freshly chopped parsley per mushroom.
Remove the stalks of the mushrooms and place gill side up in a large oven proof dish. Place a table spoon of cream in each mushroom. Some may run out but don't worry about that. Add a generous knob of butter to the centre of each mushroom and then season well with salt and black pepper.
Bake in the centre of a preheated oven at 425F/220C for about 15 minutes. Sprinkle with the parsley and serve straight away with some lovely crusty bread to mop up the juices.
Not good for those on a diet! But as occasional indulgent lunch I love it. Enjoy!