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Giant Mushrooms Stuffed With Herbs And Cheese

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Barbecue, New, Side dishes, Vegetables, Vegetarian 4 Servings

INGREDIENTS

4 Flat mushrooms
1 White bread
1 T Fresh thyme, finely chopped
1 T Fresh oregano, finely
chopped
1 T Fresh rosemary, finely
chopped
1 Clove garlic
100 g Vegetarian cheddar cheese
grated
Salt and freshly ground
black pepper
50 g Butter
Olive oil

INSTRUCTIONS

Wipe the mushrooms clean and cut off the stalks. To make the herby
breadcrumbs, whizz the trimmed mushroom stalks in a food processor
with the slice of bread, herbs and garlic. Mix the breadcrumbs with
the cheese. Season to taste. Put equal amounts of butter in each
mushroom, brush the outside of the mushrooms with oil and cook on the
barbecue for about 4 minutes. Remove the mushrooms from the barbecue.
Pack each mushoom with the herb and cheese mixture. Place the stuffed
mushrooms on the grill and barbecue for about 4 minutes.  NOTES : Buy
flat mushrooms with a lip around the edge - it helps to  keep all the
stuffing packed in. Serves 4 (one mushroom each)  Preparation: 5
minutes Cooking: 10 minutes Calories/fat per serving:  236 cals / 20g
Cost per serving: 40p Recipe by: Tesco Vegetarian  Summer Collection,
1997 Posted to MC-Recipe Digest V1 #680 by Kerry  Erwin
<kerry@north.org> on Jul 20, 1997

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

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