It’s cooling down so comfort food is my go-to for midweek dinners but tonight I didn’t feel like a heavy meal. I always find the temptation with casseroles or stews is to eat too much. So I opted for soup and stuffed mushrooms to up the vege intake and avoid my usual carnivorous antics.
I made a sweet potato, parsnip and coconut cream soup … recipe to follow later this week. And the stuffed mushrooms were super quick and easy and disguise lots of good nutrition.
1 large mushroom per person you are serving
50gms baby spinach leaves
50gms parmesan cheese, grated
80gms soft goats cheese
100gms smoked proscuitto, speck or bacon
1 clove garlic
1 handful herbs (whatever you have growing – I used parsley and thyme)
30 gms butter or ghee
salt & pepper to taste
Preheat the oven to 180 degrees or you could use a grill.
Peel the mushrooms and remove the stalks.
Melt the butter in a pan and brown the top of the mushrooms for approx 3-4 minutes.
Remove from the pan and rest on a paper towel while you make the stuffing.
Combine the herbs, garlic and proscuitto in the food processor or Thermomix until finely diced (TM speed 7 for 20 secs).
Add the baby spinach and grated parmesan and blitz until combined (TM speed 5 for 5 secs).
Divide the stuffing among the mushrooms and top with crumbled goats cheese, salt and pepper.
Grill or bake until golden brown.
With grace and gusto,