Wednesday, July 31, 2013

"Life is too short to stuff a mushroom"

Whoever wrote that should try these:


4 to 5 Portobello Mushrooms, peeled and the stems trimmed.

1/4 cup each of chopped bacon, spring onions, red capsicum.

2 tbls chopped fresh herbs, I used parsley, garlic chives and thyme.

2 cups fresh wholemeal breadcrumbs.

1 beaten egg.

Olive oil

Sauté the bacon, spring onions and capsicum, add herbs and cool. Mix in breadcrumbs and beaten egg and fill the mushrooms. Drizzle with a little olive oil and bake for about 15 to 20 mins in a moderate oven.

If you left out the bacon and used cheese or cooked lentils this would make a great main course for a vegetarian


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