Wed, 16 August 2023
Ingredients
Serves 6
· 6 large flat cap mushrooms
· 1 shallot
· 1 clove garlic
· 2 tablespoons freshly chopped mixed herbs (Parsley, sage, thyme, oregano, chives etc)
· 1 tablespoon pine nuts
· 2oz/50g butter
· 4oz/110g fresh white breadcrumbs
· 2 balls buffalo mozzarella
· 2 beef tomatoes-sliced
Method
1. Preheat the oven to 190C/375F/Gas Mark 5. Line a flat baking sheet with some baking parchment.
2. Peel the flat cap mushrooms and remove the stalk so as to allow for filling. Arrange the flat cap mushrooms on a flat baking sheet.
3. Melt the butter and sauté the diced shallot and garlic in the melted butter and dried mixed herbs until it has softened gently. Add in the pine nuts, fresh herbs and breadcrumbs at this stage. Allow to cool.
4. Season the mushrooms with a little salt and pepper. Put a slice or two of the tomatoes on top of the mushroom. Top with a generous portion of the pine nut stuffing and then put a slice of the buffalo mozzarella on top.
5. Bake for 15 minutes until the mushrooms are cooked and the stuffing has become nice and crispy.
6. Serve immediately with a green salad and a little garlic mayonnaise
