The mushroom, it’s one of those vegetables. Even I have my doubts with them. Raw? No. No thank you at all. Cooked? Yeah okay, but chopped up and with garlic. Stuffed? I love stuffed food…yeah okay! I think if a mushroom were a person, it would be Britney Spears, it has its loyal fans, and then it has those fans who like it from time to time depending on its state. The reason why I chose mushrooms are because they are so cheap. And then the filling it really versatile, I made a butter bean mash and mixed it with fried garlic and courgette and added herbs and paprika. I hid a roasted tomato in the mushroom, and then topped it with a breadcrumb and parmesan crust. It was lovely, cooked mushrooms have that lovely smoky flavour which really hits the spot. Lovely.
Ingredients (Left lots of leftovers)
-8 portabello mushrooms-tear out the stem of the these and use in the filling.
-2 tomatoes (optional)
-1 can of butter beans, drained and rinsed
-2 tsp milk
-1 garlic, diced
– Half a courgette, diced
-The stems of the mushrooms, chopped roughly
-1 tsp Paprika
-1 tsp rosemary, thyme and basil
-4 tbsp of breadcrumbs
-1 tbsp of finely grated parmesan
-1 tbsp grated mozzarella
-2 tsp herb of your choice
-a squeeze of lemon juice
-If you want the tomatoes, slice finely and place on a baking dish, drizzle with oil and add some pepper. Put in a pre-heated oven at gas mark 7. After 20 minutes they should look like this.
-Put the butter beans in a saucepans and fill with water, bring this to the boil and simmer for five minutes. Drain, add milk and mash with a potato masher.
-Sauté garlic, courgette and mushroom stems in some olive oil until courgettes are browning. Perhaps 5 minutes.
-Mix the topping ingredients together.
-Get your mushrooms and put them in a roasting dish. Put a roasted tomato slice in each mushroom, top with bean mash filling and top with the topping. EASY.