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Saturday, 29 January 2011

Stuffed mushrooms are my new best friend!

I wanted to do something a little different today and so I thought I'd share one of my favourite recipes with you. I love stuffed mushrooms, and this particular filling is tasty and easy. It's a great one for kids to help out with too.


I'm posting this because I've had a lot of emails this week about my weight loss and people asking what kind of diet foods I eat.  The answer is I don't eat diet foods, I eat REAL food...normal food. It's just that I'm eating less of that...and more of the low energy density stuff...like fruit and veggies.

These ingredients fill 4 medium mushrooms.

Ingredients
20g fresh chopped parsley
50g pine nut kernals
25g fresh parmesan cheese shavings
50-100g soft goats cheese (depending on how you like it)
4tsp fresh breadcrumbs
4 field mushrooms or 2 large Portabello mushrooms
1 clove of garlic
This is the best kind of goats cheese to get as it keeps it's shape well and doesn't run all over the oven tray
Instructions
Dry fry the pine nut kernels
Remove the stalks from the mushrooms, put them (top side up) on an oven tray, prick with a skewer (or something sharp) and spray with olive oil. Put in the oven at 200 deg C for 5 minutes, then drain water from the tray, turn the mushrooms over and cook for another 5 minutes.
Add the fresh parsley, garlic clove, Parmesan cheese and pine nut kernels to a food processor and blend until it looks "crumbly"
Once the mushrooms are cooked, divide the pesto between the mushrooms, top with the goats cheese and sprinkle 1tsp of breadcrumbs over each mushroom. Cook in the oven until browned on top and the cheese has melted a little.
I serve this with a side salad made from rocket, cucumber, vine ripened cherry tomatoes and grated carrot. Gotta have that grated carrot if you want to see in the dark :)
 If you try it, let me know what you think!

A twist
Sometimes I save 1tsp of the pesto and the stalks from the mushrooms and fry it (with a spray of olive oil) 2 spring onions, 1tsp of pine nut kernels and a tiny bit of garlic. I then serve this on the side.

4 comments:

Amanda said...

Love the photos and the recipe. Lee and my boys would love these as is but I'd have to make some changes as I don't really eat cheese!

The last time I made stuffed mushrooms I stuffed them with a couscous mixture and topped them with mozzarella.

Adori Graphics said...

isn't Mozarella cheese? LOL

I have stuffed them with cous cous too - ainsley harriet's lemon cous cous is nice in them.

Debra said...

Oh WOW I fancy this big time! I'm the same as you in that I hate diets..... I lvoe my food and have also just cut down my quantities and it seems to be working. Looking forward to following!

Adori Graphics said...

Glad you've found something that's working for your Debra. It's such a pain that we love food so much sometimes LOL.

I am branching out more and trying out different recipes and will share some of my other favourites here soon :)

Thanks for following...

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