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Mushroom Ramekins
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
4 servings
Prep Time
40 minutes
Calories
539
An easy starter for vegetarians and meat-eaters alike, these crisp Mushroom Ramekins from our Diary Diary Favourites Collection are simply delicious.
Ingredients
-
Butter 15g (½ oz)
- Olive oil 2 tsp
- Onion 1 small, peeled and finely chopped
- Button mushrooms 225g (8oz), sliced
- Blue Cheshire cheese 110g (4oz), rind removed and finely chopped
- Egg 1, beaten
- Double cream 8 tbsp
- Dried thyme large pinch
- Salt and freshly ground black pepper
- Fresh breadcrumbs 25g (1oz)
Directions
Preheat the oven to 190°C/170°fan/Gas 5. Lightly oil four 175ml (6fl oz) ramekin dishes and place in a roasting tin
- Heat the butter and olive oil in a frying pan, add the onion and mushrooms and fry, stirring, until the onion has softened and the mushrooms are just beginning to turn golden. Divide between the ramekin dishes, sprinkle with half the blue cheese and mix together
- Mix the egg, double cream, thyme and a little salt and pepper in a jug then divide between the ramekin dishes
- Mix the remaining blue cheese with the breadcrumbs then scatter over the top of the mushrooms. Pour hot water into the roasting tin to come halfway up the sides of the dishes then bake, uncovered, for 25-30 minutes until the topping is golden and crisp. Serve warm
Nutrition
Calories 539, Fat 52 grams, Saturated Fat 29 grams
