A lovely quick starter or fantastic side dish from the pages of my Grandmother’s cook book was this easy mushroom recipe.
It’s so straightforward – mix it, stuff it, bake it. Make it up in advance and refrigerate it until you’re ready to put it in the oven. For you veggies out there – just supplement the cooked meat with some couscous for an equally delightful treat.
Large open mushrooms (about 10 open cups, or 8 portobello)
50g cooked ham, or pancetta bacon
Roughly 1 tsp oregano (chopped)
Roughly 1 tsp parsley (chopped)
3-4 sprigs of thyme (strip the leaves off the stalk)
2 tbsp parmesan
2 tbsp breadcrumbs
Salt and pepper
Remove the mushrooms stalks and place the mushrooms upside down on a baking tray. Finely dice the mushroom stalks and place in a bowl with the parmesan, chopped herbs, cheese, breadcrumbs and finely diced ham (or couscous). Add a little olive oil and combine. Using a teaspoon fill the mushroom centres with mix. Drizzle a little olive oil over the mushrooms, season with salt and pepper and top with a little extra parmesan. Place the baking tray in a preheated oven on 180º for twenty minutes, or a bit longer if you have used larger mushrooms like Portobello.
If you wish, serve it with a small fresh salad: sugar snap peas, gem lettuce, chicory – anything with a bit of crunch. They are also great as a side accompaniment to a meaty steak and chips or perhaps lamb chops.