Last week, when I saw 2 trays of portobellos marked down, I knew stuffed mushrooms had to be on the menu. I googled quite a few different recipes and todays is a combination of them. Spinach, Bacon, Feta, Garlic Crumb and Lemon Zest are the stars of the show supported by some grated cheese which melts beautifully over the top, add a good grating of parmesan on serving and you have the most delicious mouthful ever.
Ingredients for Spinach, Bacon and Feta, Stuffed Mushrooms, clockwise from centre top-
12 large field or portobello mushrooms, brushed with moist paper towel, stalks removed (chop stalks finely, set aside till needed), a big bunch of spinach, washed, drained and sautéed with the finely chopped mushroom stalks, drained well, 200 grams of Danish feta, crumbled, a good handful of parsley, finely chopped, zest of one lemon, 3 bacon rashers, finely chopped, fried and drained well, 2 cups of breadcrumbs, sautéed for 5 minutes on medium heat with 30 grams of butter, a splash of oil and 2 garlic cloves, grated on a microplane, till golden
Add all ingredients except mushrooms to a big bowl
Stir gently to combine well, make sure all the spinach had separated nicely
Pile stuffing into mushrooms
Sprinkle over cheese of choice, I used just a little grated vintage and then bake at 200 C for 20 minutes
Grate over some parmesan just before eating.
As I said, these mushrooms are the most delicious mouthful, that combination of salty bacon and feta, the crunchy garlic crumbs and the tender spinach and melted cheese is just fantastic.
So tell me, do you have memories of mushroom picking? How do you like to cook your mushrooms?
Have a lovely day,
💗Fi
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