Steam Combi Recipe: French Style Stuffed Mushrooms

These are a great alternative to meat, but also are excellent served alongside a good steak!  You can easily  adapt the filling to suit your needs.

METHOD

1. Preheat oven 190C Fan Assisted Grill with Steam  low humidity ( approx 25%) if available 
2. Clean any residue off mushrooms with a damp cloth, trim off the stem (keep these for later)
3. Finely dice onion, garlic, extra mushrooms and stems and finely cut fresh herbs. 
4. Melt 50g of butter in a frying pan and add onion and garlic and saute until soft.
5. Add mushrooms and cook for a few minutes more, and then add herbs
6. Remove from heat, add creme fraiche, stir to combine and season with salt and pepper
7. Spoon the mixture into a bowl for later
8. Add the rest of the butter to the pan and when melted add the large mushrooms. Season with salt and pepper and coat with the butter. Do not over cook the mushrooms.
9. Place whole mushrooms in a dish with panko crumbs and coat, pressing lightly to stick crumbs to the buttery mushrooms.
10. Place mushrooms on a lined oven tray or large oven dish
11. . Fill the mushrooms with the filling.
12. Sprinkle a few panko crumbs on top and crumble cheese generously over, leaving some aside for garnish. 
13. Cook for 15- 20 minutes or until lightly browned but still firm
14. Garnish with remaining cheese crumbles 
15. Drizzle with balsamic if using.