The ultimate stuffed mushrooms recipe

stuffed-mushroomsIn our first Abel and Cole box we had a big bag of Chervil – one of Mr Green’s favourites.

You might remember he vowed to adopt a raw food diet for a week as part of Heart Month which is why they sent him some delicious salads and herbs.

The trouble was, temperatures plummeted to -7 and we had snow on the ground. Hardly conducive for tucking into a nice salad!

But that didn’t stop us compromising on a ‘healthy eating’ week, which is what Little Miss Green opted for anyway.

Little Miss Green is pretty good about eating fruit and vegetables but I have to put them on the plate for her. In other words, given a choice, her preferred repertoire would include crisps, chips, pizza and chocolate…

One thing she has never liked is mushrooms; that might just be because she’d only ever eaten tinned ones <gasp>

So I took it upon myself to create the ultimate mushroom recipe that would get even my mushroom-hating daughter asking for more.

Stuffed mushrooms (serves 2)

Ingredients

4 large mushrooms
1/2 small onion, chopped finely
1 small slice stale bread made into breadcrumbs
1 ox medium cheddar cheese, grated
pinch garlic powder
pinch sage (or dried mixed herbs if you don’t have sage)
a little oil for frying

Method

Cut the stalks from the mushrooms and chop finely
Fry the onion with the mushroom stalks until the onions are soft and translucent
Add the breadcrumbs and herbs and mix around until the breadcrumbs have browned
Take off the heat and mix in the cheddar cheese
Pile the mix evenly on top of the upturned mushrooms
Place on a lightly greased tray and bake at 180 degree for 15 minutes

We served our with cucumber and radishes and topped the mushrooms with lots of chopped chervil.

Little Miss Green’s verdict? She looked at me wistfully after the meal and said “Thank you so much for making me try them”.

A result I think 😉

What is your favourite way to eat mushrooms?

vegetarian-stuffed-mushroom-recipe

4 thoughts on “The ultimate stuffed mushrooms recipe

  1. nadine sellers

    these look good enough to eat about 6 or 7 in a row..depending on size.
    my grandmother used to put a rack upon the fireplace ashes, like a modern grill or barbecue..and lay the field agarics ( large close cousins to the store bought white mushrooms and brown cremini) she sprinkled them with wine vinegar and peanut oil with sea salt and pepper..and turned them as soon as they appeared dry enough. the result was a crisp and tender cap so tasty and satisfying.

    i now use a spray bottle with olive oil and rice or apple cider vinegar and a touch of fresh garlic. when roasted for 10 minutes under a broiler, it yields a fine flavor. almost sweet, not greasy and loaded with magnesium and other minerals besides the vegetal protein.

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