Very busy weekend in our house. The kitchen is being given an overhaul and though looking a little bombed right at the minute, it is getting there. The new light fittings went in yesterday and I have done the new tiling and regrouted the stone floor. Today I have finished making the new blinds and put everything back in the cupboards. I was supposed to do the painting but have decided to leave that until tomorrow. Before I went to bed last night I prepped up some stuffed mushrooms ready for popping into the oven today as I knew I wouldn't have time to make a Sunday roast today. Thought I would pop the recipe on here for anyone interested.
Stuffed Mushrooms.
4 huge mushrooms appx. 125g each, stalk still on. ( I buy the Tesco value ones when they are huge, perfect and cheap)
120g finely sliced onion.
2 really fat garlic cloves, crushed.
1/2tsp dried parsley.
1 med slice wholemeal bread, blitzed into fine crumbs.
2tsp oil.
100g Mozzarella cheese.
Carefully remove the stalks from the mushrooms and very finely chop the stalks up, trim the frilly bit from under the mushroom ready to stuff them.
In a nonstick pan gently heat the oil over a very low heat, add the garlic, mushroom stalks and onion - stir and cover with a lid. Stir every couple of minutes for about 6 minutes.( You only want to soften rather than colour the onion mix so keep the heat low and a lid on). After 6 minutes stir in the parsley and cover and cook for a few more minutes. Turn off heat and stir in the breadcrumbs. Leave to cool fully.
Divide the mozzarella cheese into 8 pieces. Thinly slice 4 of them and lay them in the upturned mushrooms. Divide the onion mix equally between the mushrooms and press down firmly. Thinly slice the other 4 pieces of mozzarella cheese and lay on top of the onion mix. Pour a tiny bit of oil on your hands to grease them and lift each mushroom up wiping the oil around them. Put on a baking tray and cook for appx. 25 minutes. ( oven 190C)
This serves 2 as a main meal. (265kcals each person). I serve this with a mixed leaf and tomato salad for an extra 35kcals.
These can be used as a starter for a dinner party too for 4 people at 133 kcals each with a few salad leaves for garnish.
These can be made the day before (uncooked) and covered and refrigerated ready to cook when required. the recipe can easily be doubled too if there are more than two.
Hope folk enjoy as much as myself and daughter do. 😊
They sound lovely though and reminded me to make some at some point.
