Baked Mushrooms with a Cheese Stuffing served with a gourmet salad
Ingredients
- 4 large open cup mushrooms
- Squeeze of lemon juice
- Seasoning
- 110 gr. (4 oz.) grated Red Leicester/cheddar cheese
- 3 tsp. Tewkesbury mustard
- 2 tbsp. freshly chopped parsley
- Small clove garlic, crushed
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- 1 tbsp. breadcrumbs
- Extra breadcrumbs for sprinkling over finished dish
- Mixed gourmet salad leaves
- ½ red onion
- Cucumber
- Olive oil
- Balsamic vinegar
- Salt
- Cherry tomatoes
- Preheat oven to 180°C.
Method
Wipe the mushrooms and place them in a dish. Cover and microwave for 2½ minutes. Pour off the juices and pat dry with a paper towel. Place in cleaned dish, season and sprinkle with a squeeze of lemon juice over each mushroom. Leave to cool slightly.
Mix all the ingredients for the stuffing together, until firm and slightly crumbly.
Now place the stuffing on each mushroom and pat firmly into place. Sprinkle generously with more breadcrumbs and bake in oven for 10-15 minutes, 180ºC.
Place each mushroom on a plate with a little gourmet salad and a couple of cherry tomatoes.
Gourmet Salad:
Take a couple of handfuls of a ready mix of gourmet salad leaves, (or anything of your choice, preferably made up of fiery leaves such as watercress, rocket and vibrant green and red-edged baby salad leaves) and chop very roughly (once or twice).
Slice the red onion into thin slivers and chop some cucumber into small cubes. Mix all ingredients into a bowl. Pour over 1 scant tbsp. olive oil and the same of balsamic vinegar, season with salt and mix gently together.