Ingredients
250 g medium sized chestnut mushrooms
2 medium sized shallots, finely chopped
1 clove of garlic, finely chopped
150 g soft goats cheese
A handful of gently roasted pine nuts, roughly chopped
1 tblsp finely chopped rosemary
1 tblsp olive oil
Pepper and salt for seasoning
Rosemary sprigs to decorate
Remove the stems from the mushrooms and chop them finely - you can also add any whole mushroom that you think is too small to stuff. In a non-stick frying pan, heat up the oil. Add the shallot and garlic and roast it gently for a few minutes (don't let it get brown). Add the mushroom and let it cook while stirring occasionally for 4-5 minutes. Season with the rosemary, salt and pepper. Put in a bowl to cool.
At this time you can pre-heat the oven to 180C.
When the mixture is relatively cold (it doesn't have to be room-temperature, but you don't want it very hot as the goats cheese will become very runny), add the goats cheese and the pine nuts and stir. Fill the mushroom generously with the mixture and top each with a few rosemary sprigs for decoration. Bake in the oven for app. 15 minutes or until they are slightly browned on top and you can see the mushrooms are cooked.
Oh my gosh, just made these tonight and they were delicious!! I thought we'd have one or two as a starter, but the pair of us wolfed the whole lot down without blinking (-:
ReplyDeleteActually gluten free pumpkin bread is one. Just bake a whole pumpkin until it's soft. Let it cool then peel and mash. Add 300g of gluten free flour, 2 tsp. baking powder and 1 tsp. Italian seasoning. Knead and gradually add water until smooth. Divide into regular size cakes and bake for 30-45 minutes, let it cool and serve. This is a really healthy recipe and tastes fabulous, too! Just try!
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