While some occasions are perfectly content with a simple platter of chips and dip, other occasions may call for a “wow” moment to kick off the proceedings… Without a shadow of a doubt, mushroom macarons have that “wow” factor in spades; they are the epitome of an amuse-bouche – an amusing (and thoroughly surprising) palate pleaser.


for the filling

12 white mushrooms (medium-sized)

125 g of cream cheese

1 shallot, finely chopped

30 ml capers, finely chopped

1 ml of ground coriander

salt and freshly ground black pepper

to finish the mushroom macaron

15 g fresh dill, finely chopped

2 limes, finely grated

olive oil


for the filling

1.     Remove the stems of the mushrooms, but don’t discard them. They make a great snack or soup.

2.     Mix the cream cheese, shallot, capers and coriander in a mixing bowl and season with salt and pepper.

3.     Fill the cavity of each mushroom (where the stems were removed) with the filling. Let some of the filling ooze out the sides to give the zest and dill something to stick to.

to finish the mushroom macaron

1.     Mix the chopped dill and lime zest on a plate, then roll the mushroom in the mixture and arrange on a plate.

2.     Drizzle with some olive oil.


Add any of the following to your cream cheese filling:

Remove the skin and bones of about 80 g of smoked snoek, chop finely and mix it through the filling.

For a different kettle of fish, chop up about 50 g of smoked salmon, mixing it through the cream cheese filling.

Preheat the oven to 200 °C. Cover a small baking tray with foil and bake 4 rashers of streaky bacon in the oven until crispy (about 15 – 20 minutes). Then drain the bacon on a kitchen towel, chop it finely and mix it through the cream cheese filling.

Finely grate 50 g of parmesan cheese and add it to the cream cheese filling.

Finely chop 50 g pitted green olives to add to your cream cheese filling.

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