Update this much-loved backed mushroom starter dish by adding crumbed Bakers SALTICRAX to the mix! Served warm on fresh rocket leaves and drizzled with olive oil, this appetizer is an instant hit!
50 g (1/4 pack) Bakers SALTICRAX , Mediterranean flavour
50 g finely chopped walnuts
10 ml finely chopped garlic
65 ml finely chopped sage leaves (or 30 ml dried)
250 ml grated mozzarella cheese
90 ml olive oil
90 ml melted butter
12 – 16 large Portebellini mushrooms
salt and milled black pepper
olive oil (extra)
two handfuls rocket leaves
Directions Place the Bakers SALTICRAX in a plastic bag and crush coarsely. Place the crumbs in a mixing bowl and add the nuts, garlic, sage, cheese, olive oil and melted butter and mix lightly. Twist the stalks from the mushrooms and chop or grate finely and add to the biscuit mixture. Place the mushroom caps on a baking sheet and season. Pile the biscuit mixture into the mushroom caps and bake in a pre-heated oven at 200 ºC for 8 – 10 minutes or until the mushrooms are cooked. Drizzle a little olive oil and a few drops of balsamic vinegar onto the rocket, toss lightly and place small heaps onto 12 – 16 tiny plates or Chinese spoons. Place the cooked mushrooms on top of the rocket and serve immediately.