Mushroom Stuffed Filo Parcels
6 Medium Field Mushrooms (flat)
225g (8oz) Fresh or Frozen Filo Pastry
25-50g (1-2oz) Roasted Hazelnuts
50g (2oz) Margarine or Butter
6 tsp Redcurrant Jelly or Cranberry Sauce
Oil
Hazelnut Stuffing
1 packet Vegetarian Stuffing Mix, eg. Parsley, Lemon and Thyme
1 Small Onion
1 Stick Celery
Milk
Chop the hazelnuts either in a food processor or by hand.
Peel the onion and finely chop it and the celery.
Remove the stalks from the mushrooms and gently fry in a little oil on each side until just tender.
Allow to cool.
Fry the onion and celery in a little of the butter (or margarine), adding the chopped stalks of the mushroom.
Prepare the stuffing mixture, following the instructions given.
Add the onion and celery mixture and the hazelnuts, adding a little milk if the mixture is too stiff.
Allow to cool.
Pre-heat oven to 190°C: 375°F: Gas 5.
Cut the sheets of filo pastry into squares large enough to cover the stuffed mushrooms, keeping them under a slightly dampened tea towel (to prevent drying out).
Melt the remaining butter.
Brush a sheet with butter, repeat and place at an angle and add a third buttered sheet.
Place a mushroom cap in the centre, add a portion of the stuffing mixture and a top with a teaspoon of redcurrant jelly or cranberry sauce.
Gather the corners of the pastry together and bring to the centre, pinching tightly together.
Brush with butter.
Place on a baking sheet.
Repeat with the remaining ingredients.
Bake for 15-20 minutes until the pastry is crisp and golden.
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