| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Barbecue, Side dishes, Vegetables, Vegetarian, New |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Flat mushrooms |
| 1 |
sl |
White bread |
| 1 |
tb |
Fresh thyme; finely chopped |
| 1 |
tb |
Fresh oregano; finely chopped |
| 1 |
tb |
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
1. 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.
2. 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.
3. 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
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