This is a very simple recipe but my wife has said it is the best ‘vegetarian’ food she’s ever tasted. We are not vegetarian but eat ‘without meat’ twice a week. The recipe isn’t truly ‘vegetarian’ either as it has Parmesan cheese.

I got the basic idea from somewhere but cannot remember where so apologies for no acknowledgement.

This week’s version was slightly different to that of last week as I did not have one of the ingredients – spinach – but I’ll give last week’s recipe because although that of this week was good that last week was better. As usual, I didn’t measure anything so apart from the cream cheese, everything else is an approximation.

Ingredients

3 large flat mushrooms; 1 packet of cream cheese (200g); about 50g Parmesan cheese, finely grated, with a little more to sprinkle on top; 3 cloves of garlic; 4 large handfuls of ‘baby spinach’; 1/4 tspn freshly ground black pepper; 1/4 tspn chilli or cayenne pepper; 1 tblspn good olive oil.

Method

Wipe the mushrooms with some kitchen paper. Carefully break out the stalk. Finely chop the mushroom stalks and garlic and fry in the olive oil (careful not to burn the garlic). Allow to cool. Mix together the cream cheese and parmesan, then add the pepper and chilli and mix well. Finally add the fried garlic and mushroom stalks, again mixing well.

Meanwhile heat the spinach in a large pan until it is wilted and allow to cool.

Squeeze as much liquid out of the spinach as possible then put 1/3 in each mushroom top. Then put 1/3 of the cheese mixture on top of the spinach. Finally, grate a little more Parmesan on each.

Lay a sheet of non-stick baking paper on a baking sheet then put on the stuffed mushrooms and put in an oven preheated to 200degC for 1/2 hour or till just browned on top.

Comments

Goes well with baked potato soaked in butter (has the advantage that this too can be baked in the oven at 200degC, put in 1/2 hour before the mushrooms).

The recipe would probably work with creme fraiche, but I haven’t tried it.

If you don’t like ‘hot/spicy’ leave out the chilli/cayenne.

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Just about recovered from our marathon trip to, in and back from Romania. I have yet to do the final post on the Facebook group in which I kept an (almost) daily diary and when that is done I’ll do a summary post here with some pictures. In the meantime here’s a quick vegetarian meal which turned out to be really tasty.

Vegetarian cottage pie – sort of

The 'pie' after cooking

No recipe. Just the idea as there are just two of us but we do like fairly large portions so make it to suit yourself.

Slice, 1/4in thick, a quantity of mushrooms. Saute them in small quantities on high heat (I use olive oil as I like the taste). As each batch is done sprinkle some dried tarragon on and a grind of black pepper.

Return all the sauteed mushrooms to the pan on a medium heat and add a chopped small onion, then sift over a quantity of flour while turning the mixture over. Add a good measure of dark soya sauce and then vegetable stock (or water and a veg stock cube or two), stirring all the time until there is a good thick sauce. Ensure you have enough sauce for pouring. Leave aside.

Slice some medium sized potatoes 1/4in thick (don’t peel them), enough to make two layers in the dish you use. I’ve gone over to Albert  Bartlett’s Red Rooster potatoes; they really are good. Put the potato slices in salted boiling  water and simmer till they can just be pierced with a knife point.

Spoon the mushroom mixture into a oven dish with enough sauce just to cover.  Thinly slice some cloves of garlic and arrange them on top of the mushroom mixture.

The 'pie' ready for the oven

Arrange potato slices in a layer on top. Brush with melted butter (I just cut a stick of butter and rub it on each potato slice). Give a grind of black pepper then arrange another layer of potato slices on top. Again butter the potato slices then grate some cheese on top (I used parmesan). Finally sprinkle on some paprika, just for colour.

Bake in a hot oven (I favour 200deg C) until nicely browned on top.

Plated with Savoy cabbage and runner beans

I served it with Savoy cabbage (love it) and runner beans, steamed for 15 mins. Pour the reserved hot sauce over the vegetables.

Not ‘pretty’ but filling and … Very Tasty!