Pepper Stuffed Mushrooms
4 large, flat Portobello mushrooms
1 pat herb butter
3 shallots, finely chopped
3 cloves garlic, crushed
1 red pepper, chopped
small handful parsley, chopped
small handful basil, chopped
good pinch dried oregano
20g grated Parmesan cheese
25g grated Cheddar cheese
Remove the stems from the mushrooms and wipe them clean.
Saute the chopped mushroom stems, shallot, garlic and red pepper in the herb butter over low heat. Moisten with a little vegetable stock or water if need. When softened, allow at cool and then add the herbs and most of the cheese.
Rub the mushrooms with a spritz of olive oil. Divide the filling between to mushrooms and arrange then in a baking dish. Top with a sprinkle of reserved cheese.
Bake covered in a moderate oven for about 30 minutes, until the mushrooms are well cooked. Remove the cover and brown under the grill for a minute or two.
Serve with sauteed courgettes and a herb salad.
4 large, flat Portobello mushrooms
1 pat herb butter
3 shallots, finely chopped
3 cloves garlic, crushed
1 red pepper, chopped
small handful parsley, chopped
small handful basil, chopped
good pinch dried oregano
20g grated Parmesan cheese
25g grated Cheddar cheese
Remove the stems from the mushrooms and wipe them clean.
Saute the chopped mushroom stems, shallot, garlic and red pepper in the herb butter over low heat. Moisten with a little vegetable stock or water if need. When softened, allow at cool and then add the herbs and most of the cheese.
Rub the mushrooms with a spritz of olive oil. Divide the filling between to mushrooms and arrange then in a baking dish. Top with a sprinkle of reserved cheese.
Bake covered in a moderate oven for about 30 minutes, until the mushrooms are well cooked. Remove the cover and brown under the grill for a minute or two.
Serve with sauteed courgettes and a herb salad.
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