Chapter XVIII – stuff them!

This recipe goes way back – from 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.

Brush the mushrooms clean or peel if you prefer - remove and discard the stalks and set 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.

A tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

The next recipe is for meat eaters :

Chorooms!

200g diced chorizo

500g mushrooms – chestnut, portabellini

or portabello would be suitable,

finely sliced

Drop of Amontillado sherry

4 cloves garlic, crushed

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g parmesan – grated or shavings

paninis to serve

1 tbsp chopped flat leaf parsley

Heat a frying pan, then add the diced chorizo so that the oil is released and the chorizo is crispy – put aside, leaving the oil in the pan. Add the mushrooms, garlic and a pinch of salt – cook on high for 5 minutes until the mushrooms are browned.

Mix the vinegar with the sugar and pour over the mushrooms, stir until syrupy (1-2 mins), add the cooked diced chorizo.

Serve on toasted paninis, sprinkle with parmesan and chopped parsley.

Above and beyond the normal, boring lunch!

Next – a retro idea ...