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Another great dish from !

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Stuffed mushrooms served with a tomato/basil salad; made a wonderful light lunch.

Stuffed Mushrooms

Ingredients

8 medium mushrooms (remove stalks and reserve for stuffing)
1-2 bacon rashers
1/2 cup grated cheese
1 carrot
1 small zucchini
1/2 a cup bread crumbs or commercial stuffing mix
1 tsp or 2 of herbs and spice of your choice (I had basil, garlic, paprika, salt and pepper)
1 egg
Olive oil

Method

1. Prep mushrooms by removing stalks (keep them for the stuffing) and brushing the mushrooms clean or you may wash them if you wish but dry them well with paper towel. Spray mushrooms all over with olive oil and sit upright on a tray lined with baking paper.

2. Stuffing: Grate or mince mushroom stalks, carrot and zucchini, add seasoning of choice, add grated cheese, chopped or minced bacon, bread crumbs and an egg.
(Optional additions could include finely chopped onion, fresh garlic, parsley or any other herb or veg that you desire as long as it is minced or grated finely)

3. Ease the stuffing into the mushroom and pile it up slightly
4. Bake at 180 C until golden and cooked through, small bite sized mushrooms take about 15 minutes, these medium ones took 20-25 minutes and large dinner-plate mushrooms take 30-40 minutes.

Note: There will be stuffing left over that can be put into a lined small pan or bowl, spray with olive oil and bake as above, Or stuff a zucchini, large tomato or two, pumpkin...whatever veg you like.

Note 1: The egg can be omitted by adding enough liquid to help the mix combine. Things like sweet chilli sauce, tomato sauce, BBQ sauce, soy sauce and even water if desired.

Note 2: Vegetarian/Vegan Version: omit cheese, bacon and egg. Use a vegan bread; dry a few slices and crumb in a blender. There are vegan cheese like products that can be used if desired, TVP mince is another addition that can be added and use a little sauce of choice to replace the egg (See note 1). Prep and cook the same as non vegan version.

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Tomato/Basil Salad (for 1)

Ingredients

8 small tomatoes cut into quarters
6 large fresh basil leaves
a sprinkle of salt and pepper
2 teaspoons of sugar

Method

1. Cut tomatoes into halves or quarters
2. Slice or break up basil leaves
3. Add sugar, salt and pepper
4. Combine in a small bowl
5. Mix gently and refrigerate
6. Ready to eat in 15-30 minutes

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being