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Wednesday, 25 November 2015

Herby stuffed field mushrooms

Herby stuffed field mushrooms


Don't you just love mushrooms! Well I certainly do, and of course there are so many different varieties available. Having just recently bought some closed cup white mushrooms, I used some with breakfast earlier. But I also bought some larger ones in order that something quite similar to the mushroom you see pictured above will be on my dinner plate later ... and of course one for Eddie too!

I saw this stuffed mushrooms recipe of Ghillie's in a recent magazine article and I thought it a great one to share. It is a super vegetarian starter but also makes a creamy side dish perfect with steak or lamb.

Ingredients:
Serves 6

(6.5g carb per serving)
6 large flat mushrooms
1 large knob of butter
400 g young-leaf spinach
150 g light Boursin with herbs (or vegetarian alternative)
1 tbsp ready-made natural or homemade breadcrumbs *
30 g walnuts, chopped (optional) **
1 tbsp olive oil

Method:
1. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the mushroom stalks and chop them, then put the mushroom caps on a small baking tray. In a large pan, melt the butter and fry the chopped mushroom stalks for 2 minutes.
2. Add the spinach, then cover and cook, shaking the pan, until wilted. Spoon into a colander and squeeze out any excess juice. Transfer the spinach and mushroom stalks to a bowl and mix with the Boursin, a pinch of salt and a good grinding of black pepper.
3. Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs, mixed with the walnuts*, (if using). Drizzle with oil and bake in the oven for 15-20 minutes.

Kitchen secret: these make a great accompaniment to a main course, but also make an ideal vegetarian starter, allowing one or two per serving.

* Now some may prefer not to use breadcrumbs - so why not add a little additional cheese instead, just grate some cheddar, or other cheese of your choice!

** I would certainly add the walnuts, but of course this may not suit all, especially those with nut allergies, so please adapt the recipe as necessary.

Happy Eating !

All the best Jan

19 comments:

Anonymous said...

Hi Jan,

Lovely idea!

I use a mixture of ground almonds and fine (ready grated) parmesan cheese for this sort of dish, it works really well.

All the best

Ray

Jo said...

Yum. My lot won't eat mushrooms but more for me I say.

The Happy Whisk said...

I love mushrooms, yes. And I'm tagging that cookery magazine as I love ALLLLL things metric. Looks like a magazine I would enjoy.

Thanks and boogie boogie.

The Happy Whisk said...

Oh MY GOSH!

I'm back. Just found the magazine and wow! I love it. Gonna bookmark it for later, I'm in the small bake area now and if I don't bookmark it, I'll never get to anything else.

Thanks bunches Jan.

Cheryl said...

We all love mushrooms.........I usually stuff them with onion, breadcrumbs, herbs and cheese. Yet another recipe for me to try... :))

Things and Thoughts said...

I have a similar recipe Jan and love it so much! Now, I can also add those ingridients for a scrumptious result! What a magazine! Thank you!
Olympia

Lowcarb team member said...

Ray
That is a fantastic idea ... thanks for sharing.

Enjoy the rest of your week - hope all is well.

All the best Jan

Lowcarb team member said...

Jo
Definitely more for you ... and there are so many different varieties to choose from.

Hope your week is going well.

All the best Jan

Lowcarb team member said...

Ivy
Thank you so much for both your comments here.

Mushrooms are a favourite in our house.
So glad you liked the magazine I'd linked to ... I will be over to see what you've been up to soon. Been a busy week, but all is going well.

Cheers and Boogie Boogie.

All the best Jan

Lowcarb team member said...

Cheryl
Yum, I like the sound of your stuffed mushrooms too ...
I think mushrooms can make a good starter, a light lunch or a super accompaniment, all in all a great choice!

Hope your week is going well

All the best Jan

Lowcarb team member said...

Olympia
Many thanks for your comments - so pleased you liked the recipe idea and magazine link.

Enjoy these last few remaining November days.

All the best Jan

Plowing Through Life (Martha) said...

Wow, this is an amazing recipe! What a great way to enjoy mushrooms. Thanks for this :)

Tim Shorts said...

I love them too and I love to stuff them. So yum. Sadly, I'm not allowed mushrooms for a little while longer. No biggie. Yes, the online magazine has mini bakes and that's just so fun for me. And it's metric. As a baker, I'm ALLLL about weight measurements. So to find a new metric-friendly cookery/bake magazine, works for me.

Have a great weekend and boogie boogie.

PS:I see below that I am signed in as Tim but this is me, Ivy.

Lowcarb team member said...

Martha
This is a super way to enjoy mushrooms ... we just love them.
Hope you have a great day, and the rest of the week is good too!

All the best Jan

Lowcarb team member said...

Ivy
You are most welcome ... however you are signed in!
But I must admit I thought Tim commenting ??? Mind you he'd be most welcome too LOL!

I appreciate you need to take care with what you eat, and I'm so pleased the magazine is going to be a helpful resource.

Wishing you (and Tim) a great day ... and enjoy your five day long weekend too.

All the best Jan

NCmountainwoman said...

I will definitely try this recipe. We love mushrooms.

Lowcarb team member said...

'NC'
Thanks for your comment - glad you liked this recipe suggestion.
We love mushrooms too, a great favourite and you can use them in so many different recipe ideas.

All the best Jan

Stephanie said...

Sounds absolutely delicious! I go through phases where I crave mushrooms and then I don't want them....right now I seem to be craving them {{smiles}} Thanks for sharing such a fabulous recipe!

Have a beautiful weekend.

Lowcarb team member said...

Stephanie
Mushrooms are lovely and it's great there are so many varieties to choose from. As you are enjoying mushrooms at the moment - do hope you try this recipe idea soon.

With best wishes for the weekend to you to ...

All the best Jan