Luckily for me, a few weeks ago I was invited down to join some fellow bloggers and the lovely folks from Aunt Bessies at London cookery school: Food at 52. Not only did we have a great time and enjoyed some lovely wine and scrumptious food but we were also taught some tasty but simple recipes, and two of them are great ideas for vegetarian mains! (They would work just as well for starters for family members who eat meat) I'm sharing the first below and will be back with the next one soon...
Festive Stuffed Mushrooms
What you will need...(To serve 4 as a main)
8 large portobello mushrooms
25g of unsalted butter
2 tbsp of dried cranberries soaked in boiling water then chopped
2 tbsp toasted pine nuts
12g of soft goats cheese
2 tbsp of breadcrumbs
two sprigs of fresh thyme
olive oil to drizzle
salt and pepper to season
What to do
- Preheat the oven to 200C (180C fan assisted)
- Pull the stalks off the mushrooms and chop finely with the shallots
- Heat the butter and oil in a pan and fry the chopped stalks and shallots for 5 minutes until soft, then leave to cool
- Drain the cranberries and add to the onion and mushroom mixture with the pine nuts, thyme and breadcrumbs, stirring well
- Crumble in the goats cheese, season with salt and pepper, mix well
- Put the mushrooms on a baking sheet and pop a small knob of butter into each mushroom (or drizzle in some olive oil if you prefer) then stuff with the filling
- Season and bake for 15-20 minutes
Then simply enjoy! At this time of year this is perfect with all the trimmings but could work equally well with a salad in the summer!
I was kindly sent some of the Aunt Bessies range to try some recipes at home.