Gastronomy

Gastronomy: Stuffed Mushrooms

This is a staple recipe in our household, either as a meat-replacing centrepiece of a main meal or as an optional extra at barbeques.
It is also often our “bring along” for events outside of our home, since it is easy to construct in advance and cook on arrival.
Once again there are no real quantities to be given. Just go with what looks good.

Ingredients

Portobello Mushrooms (or similar large, open mushies of you choice)
A packet of Feta cheese (your preference for goat, sheep or cow milk)
Pine nuts
Coat and Cook (or breadcrumbs)

Method

  1. Crumble the feta and mix in the pine nuts then “stuff” the mix on top of the mushrooms.
  2. Sprinkle the top with “Coat and Cook” (Mr O calls this stuff breadcrumbs on speed) or simple breadcrumbs.
  3. Bake or BBQ until cooked.

Honestly it is that simple.

Variations:

Try this with a bit of basil pesto smeared on the mushrooms first.

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