So the healthy cake went down well - it is really gorgeous. Keeping with the healthy side of things I thought I'd share this recipe for stuffed mushrooms. It makes a great lunch or even a starter and it counts as two of your five a day. As regular readers will know I'm trying to up my veg intake so getting two portions in one go is all good as far as I'm concerned.
This recipe was inspired by a similar one that I used to see the chefs cooking up in a pub I waitressed in when I was in my teens. If we were lucky an extra one would get grilled and we'd snaffle it between waiting tables. Food always tastes best when you aren't meant to eat it - like the Florentine ice cream we used to pinch from the freezers or the chocolate sauce for the profiteroles that we used to dip strawberries in.
Anyway, to make stuffed mushrooms for one (greedy) person for lunch or three people as a starter you will need:
3 large flat mushrooms such as portobello 1 large leek - washed and finely chopped 1 clove of garlic - crushed A generous handful of fresh breadcrumbs (I think I mentioned before that I whizz up leftover bread in the food processor and freeze the crumbs in bags so I always have fresh breadcrumbs on hand) A small handful of grated cheese - I like cheddar but you could use Stilton or Roquefort Olive oil Butter Salt and pepper Nutmeg Salad leaves to serve
Preheat your grill to high.
Remove the stalks from the mushrooms and finely chop them (the stalks - not the mushrooms), set them aside. Fry off the chopped leeks and garlic in a little olive oil and a small knob of butter until soft and sweet. Then add the chopped mushroom stalk and fry until soft.
Meanwhile drizzle your mushrooms with olive oil and season with salt and pepper. Grill for five minutes or so, turning once to ensure they are cooked through.
Add the breadcrumbs and a grating of fresh nutmeg to the leek mixture and stir well until the breadcrumbs have soaked up all the flavours. Season to taste.
Pile the mixture into the mushroom cases and sprinkle with cheese. Put back under the grill for a few minutes until the cheese is melted and golden.
Serve with a green salad dressed with balsamic vinegar and olive oil.