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Creamy Stuffed Mushrooms (gluten free)

After returning from holiday and having lots of good food we thought we would continue this feeling and bought some fillet steak.
Now I think the secret to cooking a good steak is to marinade it first before cooking. You can buy a cheaper cut and put it in a marinade and you will have a better steak when you come to eat it. Try something like a little bit of olive oil, white wine vinegar or balsamic vinegar, maybe a little garlic some thyme or rosemary and salt and pepper, make sure it’s coated and leave it to sit for a bit and ensure the steak is at room temperature before you cook it, very important also.
So we had dug up our potatoes from the garden to have. And boiled then till almost cooked through and cooked them with some chorizo. Yum!
Anyway onto the mushrooms. So anyone that knows me knows I’m a great one of making dishes up on the spot, and this tasted so good I had to share so I think it went something like this!
This made 3 big mushrooms… so multiply etc as needed.

•3 large big field mushrooms
•About 150g of smaller mushrooms whatever your choice, I wouldn’t go for very dark mushrooms as it would make a messy look once cooked.
•1 big cloves of garlic
•2 shallots
•About 10 sunblushed tomatoes
•2 tsp fresh thyme leaves
•1 tbsp of mascarpone cheese
•Handful of bacon lardons
•10 rounds of chorizo
•Salt and pepper
•Oil and butter

1. Clean your big mushrooms with a paper towel if needed and rub a little bit of butter on the outside and place on a baking tray. Preheat the oven to 180 degrees if fan or 200 if non.
2. Cut your shallots and garlic and sauté in a pan. Then add the chorizo and bacon until cooked and then add the chopped mushrooms. You can add a little butter at this stage if you need to but you will probably have enough fat from the chorizo and bacon. Continue to stir as ideally you don’t want colour just sauté.
3. Once the mixture is cooked through you can turn of the heat. Stir through the mascarpone, sunblushed tomatoes, thyme leaves, pepper (you probably won’t need salt but adjust to taste)
4. Pile into the mushroom cups and cover the tray with foil cook in the oven for 15-20 minutes and if you like you can grill the top or even add some cheese?
This would also be a great stuffing to place inside a chicken breast, peppers, ontop of pork, etc. Be creative.
If you wanted to use for a vegetarian take out the meat and substitute with Parmasean, courgettes or asparagus etc. Would be lovely as a main course served with salad also.
Enjoy ?


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