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September 13, 2010 | by  | in Opinion |
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Stuffed mushrooms

Stuffed mushrooms are very easy, but they look fancy, so they’re great if you have a formal dinner or something. This is another recipe where it’s easy to substitute ingredients and accommodate food intolerances.

2 slices wholemeal bread
1 clove garlic, peeled
1 tablespoon olive oil
1 tablespoon basil pesto
1 tablespoon grated parmesan cheese*
2-3 tablespoons chopped black olives
1/4 teaspoon thyme
1/4/-1/2 teaspoon salt
1/4 cup pine nuts
8 large flat, brown (or 12-16 smaller) mushrooms

Crumb the bread in a food processor.
Add the garlic and process briefly.
Add the next six ingredients and process until just mixed (the mixture should stay as crumbs, not turn to paste).
Tip in the pine nuts and whiz again to mix evenly.
Remove and discard the mushroom stems.
Arrange the mushrooms (gills up) in a single layer on a pan.
Spoon the filling into the caps, dividing it evenly between the mushrooms. Leave it sitting ‘fluffed up’ rather than packed down.
Cook at 220oC/430oF for 12-15 minutes, or until the filling is golden brown.

*Don’t fuss if you don’t have parmesan cheese; a grated handful of your standard cheeses (Cheddar, Mild, Edam, etc.) will work just as well.

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