Food Preserving

This is a cost effective, tasty and easy to prepare dish that is well worth a try. We use large mushrooms bought from our local fruit and veg merchant.

It is worth noting that the recipe is very forgiving and flexible, and the amounts will vary depending on the size of mushrooms that you are using and how much stuffing you like with each mushroom. The ones we got were 120mm in diameter and one each was enough, along with other veg, for our evening meal.

This dish dovetails in very well with ‘Roast Dinner Without the Roast’ recipe and you can use the oven to cook both at almost the same time. I get the veg in and give them ten to fifteen minutes head start, then put the stuffed mushies in.

Ingredients

Large mushrooms – one to one and a half per person, depending on their size. (again 120mm diameter ones were fine as one each for Linda and I but if you have a large appetite you might need more/larger ones)
I medium onion
Extra mushrooms
Breadcrumbs
Shredded cheese of your liking (we use a mix but I have used mozzarella and tasty separately and both worked well)

Method

1. Gently remove the stalks from the large mushrooms so the cups stay intact and dice the stalks up into roughly 5 mm cubes.
2. Dice the extra mushrooms up into roughly 5mm cubes also. For our dish I used five extra mushrooms as well as the stalks, but you may want to use more, they cook down quite a bit.
3. Dice the onion finely.
4. Put a saucepan onto medium heat, add some oil or butter and sauté the onions until they are transparent, then throw in the diced mushrooms.
5. Cook until the mushrooms have softened and cooked down, maybe 5 to 10 minutes.
6. Add in the breadcrumbs, I probably used about three quarters of a cup, and continue to sauté until any liquid is absorbed and the breadcrumbs are starting to brown. Remove from the heat and allow to cool.
7. when the stuffing has cooled a bit so not to melt the cheese, add the shredded cheese and stir to combine. (I probably used a cup or so of cheese)
8. Place the stuffing into the cups of the large mushrooms and place in a 180°C oven for fifteen to twenty minutes or until the stiffing starts to brown on top.
9. Remove and serve along with roast veg or whatever suits you.