It is great having a local shop for the times when an urge to cook a dish becomes too hard to resist and today was one of those times.
I wanted to cook a stuffed mushroom dish and only needed one ingredient from the shop, open cup mushrooms. Closed cup where the only ones on offer so they had to be bought and being on the large size they would do, so use either in the recipe. The open cup would need less cooking as the recipe below is for the large closed cups.
Ingredients:-
300g of large closed cup mushrooms
Olive Oil
50g or so Cheddar & Red Leicester cheese quantity depending on the depth of mushroom once the stems are removed
1/2 tsp of English mustard
2 tsp of Worcester sauce
Method:-
Heat the oven to 200˚C or 180˚C fan, Gas mark 6
Prepare the mushrooms by removing the stems then cook for 15 minutes drizzled with olive oil on a baking tray.
Meanwhile grate the cheese
Mix the mustard with the Worcestershire sauce to taste then mix with some of the grated cheese, I used one tsp of the finished mix per mushroom.
Turn the mushrooms over to empty any juice that has come out (leave it in the baking tray) and cook for a further 5 minutes with a further drizzle of olive oil.
Put about 1 tsp of the sauce/mustard/cheese mix in each mushroom then top up with most of the remaining grated cheese, retaining some to sprinkle over the finished dish.
Cook for another 10 minutes then either increase the heat of the oven or grill to bubble up the cheese a little.
Remove from the oven/grill and sprinkle with the remaining grated cheese and some grated parmesan.
I served mine with sliced celery nestled in a romaine lettuce leaf with some chilly jam.
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