Last Monday I decided to try out this meat-free Monday idea…..
And all I could think of was stuffed mushrooms and baked potatoes topped with all things good.
So I made baked potatoes topped with creamy mushroom sauce, then creamstyle sweetcorn and grated cheese, griddled in the oven….hearty goodness that reminded me of the days when we used to frequent a little shop called CopaCabana that specialised in Baked Potatoes…I still lament the day they closed. Best baked potatoes in the world!!
And I made stuffed mushrooms – this one I remembered to take pics of!
I’ve been seeing pizza-stuffed mushroom recipes all over the internet and facebook and it reminded me of the stuffed mushrooms a neighbour served me in the first few months of moving into to our home. I never got down to asking for the recipe but I did make my own concoction.
So you need big brown mushrooms, washed and ready – 4 mushrooms. Lay them onto a silicon lined baking tray.
Now to prepare the filling:
Chop 1/4 of each robot pepper into tiny cubes.
You can add some chopped onion (1/4) if you like but I prefer not to.
Add one chopped spring onion or a handful of chopped chives.
1/3 cup breadcrumbs
s & p
1/2 tsp crushed garlic
Mix well and lay into the mushrooms.
Topped with grated cheese and some chopped black olive.
Drizzle with olive oil and bake in a 180 degree oven til done.
I served the mine with a side strawberry salad.
Leaves of watercress, baby spinach & rocket (available in a ready-to-eat pack from Woolies!)
and sprinkled with sesame seeds and cashew nuts that were roasted in a pan with some olive oil.
~ Fehmz ~