|COOK|stuffed mushroom & salad starter | LarabeeUK

|COOK|stuffed mushroom & salad starter

Over Easter I decided to make a nice meal for the hubs and I before Kelsey and Hayden came over for the Easter holidays.

Our intention of a nice peaceful evening with a glass of wine didn't quite run to plan as Thomas would not go to bed, he was still really poorly though so we didn't mind him sitting up at the table with us and then curling up on the sofa to watch The Voice.

My starter:- stuffed mushroom


















Stuffed mushroom - serves 1
1 field mushroom
1dsp pine nuts
1tsp mustard
20g strong cheese grated
1/2 slice multigrain bread
1tsp extra virgin olive oil

For salad
Handful mixed salad leaves
Drizzle extra virgin olive oil
Balsamic glaze

Warm the oven on 180 oC

Remove the stalk from the mushroom and chop roughly, place in a food processor with the mustard, cheese and bread, using the pulse function finely chop into fine breadcrumbs.

In a dry frying pan, toast the pine nuts, once nice and toasted put aside.

Fry 1 dsp spoon of the breadcrumb mixture in the tsp of extra virgin olive oil until crisp, out aside.

Mix the remaining breadcrumb mixture with the pine nuts and then stuff the mushroom with the mixture, bake in the oven for 20 minutes or until the breadcrumb mixture is lightly browned and the mushroom is tender.

Place the salad leaves on a plate, sprinkle with the fried breadcrumbs, drizzle over a little olive oil and balsamic glaze then put the mushroom on the top.

Pour a glass of prosecco and enjoy.

Look out for the carnivore starter soon - Full English Salad

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