Tuesday, September 07, 2010

Stuffed mushrooms

A large variety of Agaricus bisporus bought at the supermarket. Photo by Erin Silversmith
If only one could tell true love from false love as one can tell mushrooms from toadstools. 
With mushrooms it is so simple — you salt them well, put them aside and have patience. 
But with love, you have no sooner lighted on anything that bears even the remotest resemblance to it than you are perfectly certain it is not only a genuine specimen, but perhaps the only genuine mushroom ungathered.
Katherine Mansfield 

This is really a great way to prepare a snack or a main dish, if you find a large portobello mushroom like this. I made a starter last weekend, using mushrooms as a cup for tasty filling.

Mushrooms is one of my favourite ingredients, and it is very good for you! It contains plenty of healthy antioxidants and fibres and are low in calories.
I love a rich mushroom sauce to a steak or to a pasta dish.  The other day I prepared filled mushrooms as a delicious starter. You may fill them with different ingredients that you have to hand, and I used cream cheese and homemade pesto. Mushrooms contain much water, so you get a tasty stock as well, to pour over.

To make this you'll need
  • 2 portobello mushrooms per person
  • Philadelphia cream cheese with grilled peppers(or what else you like)
  • Home made pesto
  • Grated cheese
Turn the mushroom with the bottom up. Remove stalk and the pores containing the spores, leaving you with a clean white surface.

Place a generous amount of cream cheese on one, and home made pesto on the other - then top with a generous amount of grated cheese. Add seasoning after your own taste.

Place on a baking tray and bake in oven until cheese topping is slightly brown. Place mushrooms on a small plate and pour excess sauce over.  

Latest mushroom stories on Enjoy Food & Travel   
See handsome Italian cook Gino D'Acampo cooking stuffed mushrooms with honey and blue cheese on YouTube


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