Description
A feast all in one mushroom! This is a hearty choice for vegetarians for a holiday meal.
Ingredients
- 60 g dried cranberries, roughly chopped
- 50 g slightly salted butter
- 1 tbsp olive oil for drizzling
- 10 portobello mushrooms
- 4 shallots finely chopped
- 100 g walnuts
- 3 thyme sprigs, leaves only
- 50 g fresh white breadcrumbs
- 125 g soft goat's cheese
- pinch salt and pepper to taste
- spray oil
Instructions
- Preheat the oven to 200C/390F (180C/355F fan)
- Put the cranberries in a heat-safe bowl and cover with boiling water. Set aside to soak.
- Arrange 8 of the mushrooms on a greased baking tray. Pull the stalks out and chop the stalks finely, along with the two remaining mushrooms.
- Melt the butter and oil in a large frying pan over a medium-high heat.
- Add the finely chopped mushrooms and shallots. Fry for 5 minutes until soft, stirring regularly. Take the pan off the heat
- Drain the cranberries and add to the mix along with the finely chopped walnuts, thyme, breadcrumbs and a pinch of salt and pepper.
- Mix well. Taste and season further, if needed. Remeber that the goat's cheese will bring some saltiness too.
- Retrieve your tray of mushrooms and spritz with spray oil.
- Spoon your filling into the mushrooms
- Crumble in the goat's cheese on top of the mushrooms. Season with a little more salt and pepper and give a final spritz of oil.
- Bake for 15 minutes until the mushrooms are tender and the top of the filling a little crisp.