Something for the Weekend

Stuffed Open cap Mushrooms

Serve as a starter, on a slice of garlic bread,(V) or, for an accompianment to chicken breast wrapped in Parma ham.

20 large white open cap mushrooms

1 medium onion

2 cloves garlic, finely chopped

2tbsp unsalted butter

1 stalk celery

2tbsp olive oil

1/2tsp salt

4tbsp finely chopped Parsley

3 slices seeded wholemeal bread

1/4tsp freshly ground black pepper

1tsp finely chopped Thyme

2tbsp freshly grated Parmesan cheese

20 thin slices Mozzarella cheese

Preheat the oven to 200C/400F/ gas 6

Blend the bread to coarse crumbs, place in a bowl and toss with the olive oil and half the salt and pepper. Place on a baking tray and bake in the centre of the oven until golden brown, around 7 minutes. Leave aside to cool.

Remove the stalks from the mushrooms and brush the mushrooms with a little melted butter. Place them on a baking tray and bake for 5 minutes.

Meanwhile melt the remaining butter in a heavy frying pan and saute the chopped mushroom stalks, onions, celery and garlic over a moderate heat for 5 minutes.

Remove the mushrooms from the oven and set aside.

Add the Thyme and remaining salt and pepper to the frying pan and cook for a further 5 minutes. Let the vegetables cool slightly before adding them to the breadcrumbs along with the cheese and Parsley. Stir to combine.

Spoon the filling into the mushrooms and bake in the oven for 20 minutes until golden brown.

Add a thin slice of Mozzarella to each mushroom and bake for 1 minute until the cheese is melted and bubbling.

Serve immediately with crispy green salad.

To spice the mushrooms up for an non vegetarian starter, add a little chopped Chorizo sausage to the filling.