Galipettes

• Take a small knife and remove the stalks of all the mushrooms by snapping them off and make the mushroom is clean
• Add minced garlic cloves, chopped parsley and thyme, and add a grind or two of freshly ground pepper with salt as per your liking into the rillette.
• Mix all these ingredients together and spread them gently and evenly into the cups of cleaned mushrooms
• Grate over a little lemon zest, and spread the baby spinach leaves and freshly grated Parmesan Cheese for garnish
• Now spread some breadcrumbs on top to give it a crust on top
• Grease a tray with 2 tsp of butter and place the mushrooms with filled side facing upwards on it.
• Place the tray in a pre-heated oven at 180ºC and leave the tray in there for around 20 minutes or keep checking the tray until the mushrooms are tender, oozing, and a light golden brown crust has formed on top of it.
• Take them out of the oven and place them on a clean plate. Garnish with chopped parsley and serve while it is hot.

Trivia

• In France, near the Loire, galipettes are served with stuffed goat’s cheese or snail butter.

Stuffed mushrooms are being eaten since late 19^th and early 20^th century but were first widely promoted in France in the 19^th century when they began cultivating mushrooms for consumption.