Stuffed mushrooms

These are a great vegetarian starter served with crusty bread or as an accompaniment to the main course. We think the creamy mushrooms go great with steak or lamb, but let us know what you’d pair them with.

Stuffed mushrooms in a casserole dishIngredients:

  • 6 large flat mushrooms
  • 1 large knob of butter
  • 2 small courgettes
  • 150 g herbed goats cheese or feta
  • 1 tbsp ready-made natural or homemade breadcrumbs
  • 30 g walnuts, chopped (optional)
  • 1 tbsp olive oil

Method

Preheat the oven to 200°C. Remove the mushroom stalks and chop them, then put the mushroom caps on a small baking tray. In a large pan, melt the butter and fry the chopped mushroom stalks for 2 minutes.

Add the diced courgette, then cover and cook, shaking the pan, until softened. Transfer the cougette and mushroom stalks to a bowl and mix with the cheese, a pinch of salt and a good grinding of black pepper

Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs, mixed with the walnuts, if using. Drizzle with oil and bake in the oven for 15-20 minutes.