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.
Ingredients (stuffing for 4-6 large mushrooms)
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
Method
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.
Super easy, ultra tasty and full of goodness!
With grace and gusto,
kpx
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