Stuffed Mushrooms

Stuffed Mushrooms

stuffed mushroom served on lettuce

This is more of a method than a recipe - you can change the stuffing ingredients to suit your tastes. I like this version as the breadcrumbs soak up the mushroom juices and the stuffing tastes so yum... but you can use cooked rice with various spices ... or use pesto instead of ghanoush ... this time I threw a few pieces of mozzarella on top.

Ingredients

2 large portobello mushrooms - pop the stalks out and chop finely
2 tablespoons breadcrumbs
2 tablespoons baba ghanoush
1 clove garlic pulverised
squeeze of lemon (to taste)
salt and pepper to taste

Method:
Mix all the ingredients (except the portobello mushroom caps) in a bowl until combined. Place portobello mushrooms in a baking tray with a bit of olive oil. Spread over portobello mushrooms. Top with cheese if you want cheese. Drizzle with a little extra olive oil.

Bake for 30-40 mins at 180 degrees C or until the mushrooms are tender.

Bean and vegetable soup

Well, seeing as I have had major problems with my neck and arm, I'm not baking at the moment. I'm hoping this resolves soon, because I'm already sick and tired of being sick and tired!!

It's autumn and the nights are cool here. It is perfect weather for soups and stews. This is one of my favourites! It's light but satisfyingly filling - and very easy and quick to make, which means it is an easy throw together meal at the end of a long day at work. Or in my case, an easy but yummy meal to make when I really don't feel well enough to cook anything complicated.

Bean and Vegetable Soup

3 cloves garlic diced
3 spring onions sliced fine (or 1 onion)
3 carrots sliced
3 stalks celery sliced
1 parsnip sliced
1 tin cannelli beans
1 litre of your favourite stock + extra water if needed.
1 tsp fresh thyme



Lightly fry the garlic and onions till translucent. Add the rest of the ingredients and boil until veggies are tender - add in extra cup or so of water if it has reduced too much in the cooking.  Serve with crusty bread and butter. Leftovers taste even better the next day or can be frozen for later use.