Part 1
Mushrooms have always been up there on my top ten list of favourites.
My first contribution is a recipe that I invented in the USA when
catering for a houseful of guests, some of whom were vegetarian. It
proved to be a hit and has been repeated more than once since –
even the most stalwart of carnivores enjoyed it. The plus with this
recipe is that it stands on its own as a vegetarian dish but also
lends itself as part of a larger menu.
Stuffed
Portobello Mushrooms
(or
Portabella!)
4/6
large Portobello Mushrooms
1
medium onion, finely chopped with a drop of rapeseed oil and a knob
of butter
85g
breadcrumbs (or if you want an alternative
use
an 85g packet of sage & onion stuffing mix)
Garlic
paste or 2 crushed cloves of garlic
Pine
nuts (or walnuts if you prefer) – 50g (chopped chestnuts would also
be good)
Small
double cream - 150ml
3oz
(75g) each of grated
Extra
Mature Cheddar Cheese
Red
Leicester
Gruyere
Salt
and black pepper
4/6oz
(100/150g) grated parmesan
Pre-heat
your oven 200/180fan/gas 6.
Soften the
onion and garlic with the oil and butter.
Remove and
discard the stalks and set the mushrooms aside on a baking tray.
Place the
breadcrumbs or stuffing mix into a mixing bowl, add the softened
onion and garlic together with the pine nuts. Gradually add double
cream to the mixture, it should be stiff. Add the grated Cheddar,
Red Leicester and Gruyere, season well with salt and black pepper.
Dampen your
hands. Take a handful of mixture and work into a firm mound and pack
into each mushroom.
Sprinkle
grated parmesan over each mushroom.
Bake and
check after 15 minutes – depends on the size of the mushrooms, they
should be nicely browned.
And my final
tip - you can use the mixture, with less cream, to achieve a crumble
consistency and use as a topping for roasted vegetables or fish.
Hope you
like!
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