Stuffed Mushrooms

It is time I posted a savoury dish or two!!  I just love different and inventive veggie sides and if you have followed me for years you will know how many I have posted. Here is a new one I was serving this summer, although you can vary the ingredients to suit your fridge contents!

For 4 portions

You will need 4 large Portobello mushrooms - or large field ones are great if you ever see them. Use a small spoon to scrape out the brown gills and remove the centre stalk. Be careful not to go through the mushroom itself. Very sparingly brush the outside of the mushroom with a little olive or rapeseed oil. I prefer the latter.

½ a finely chopped red onion

3 large sun dried tomatoes, in oil, finely chopped

Chopped garlic OR [very handy] garlic granules to taste

Sea salt and fresh ground pepper

two tablespoonfuls of stale breadcrumbs 

the scraped out brown gills

In a medium bowl, mix the above together. This the base recipe. You can then add whatever else you fancy….

a little chopped left over chicken, ham or bacon

parsley or chives - or both

½ chopped pepper

chopped courgette

chopped chilli for a kick

whatever…..

Add some grated fresh parmesan and mix it all together along with one egg to bind.

Divide between the hollowed out mushrooms then sprinkle over a little more parmesan and bake in your fan oven at 170C for about 20 mins. Sprinkle over some more parley to serve.

Enjoy! Absolutely scrummy. Trust me. A  great side dish, yes, but is also good as a starter or for a light lunch with a salad.