Beef Mince & Garlic stuffed Mushrooms.
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
To make the garlic confit sauce (Use as dressing for the stuffed mushrooms), place 10 garlic cloves, peeled and 150ml coconut oil into a saucepan over very low heat (do not allow to boil). Gently poach, for 1 hour, or until the garlic is beautifully soft.
Whilst the confit sauce is at the stage stages of cooking, remove and finely chop the mushroom stems and reserve them for the mushroom filling. Combine beef mince, 3 crushed garlic cloves, chilli flakes, fennel seeds, chopped parsley leaves and mushroom stems into a bowl. Season with salt and pepper.
Preheat oven to 190 degrees. Cover baking tray with baking paper and arrange mushroom cups, gill-side up. Divide the mushroom stuffing between the mushroom cups and drizzle the garlic confit sauce across the top. Season with salt and pepper. Cover with foil and bake for 15 minutes, remove foil and bake for a further 10 minutes until mushrooms are a deep brown. Sprinkle with extra chopped parsley and serve with green salad. Enjoy.