RECIPE: Dinner for one

Mr P&P loathes, and I mean LOATHES mushrooms.  It’s incredibly annoying, as is his hatred for olives, dark chocolate and black pudding amongst other things.  As a result of this I take the opportunity to indulge in all of the above (although not together) whenever he’s not around.

On the menu tonight was stuffed mushrooms 🙂





Ingredients
Two portobello mushrooms

1/4 tub of (I used light) philadelphia softened 

A small chunk of parmesan grated

4 tbsp of breadcrumbs

1 spring onion finely sliced

Small clove of garlic, finely chopped

Cayenne pepper to taste

Olive oil

  • Preheat the oven to 180
  • Remove the stalk from the mushrooms carefully and finely chop
  • Heat the oil and fry the mushroom stalks and garlic gently, then put aside to cool
  • Mix the cream cheese, breadcrumbs, cayenne, spring onions and 3/4 of the parmesan
  • Add the mushroom and garlic to the cheese mix, combine and then spoon onto the mushrooms
  • Lightly grease a baking tray, place the mushrooms on it and scatter them with the reserved parmesan cheese
  • Bake until golden and crispy on top and serve with a salad garnish

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