I was one of those really deprived children that only got a roast dinner like once a year, at Christmas. I also never got that pony I asked for each year, or one of those little electric cars that I could sit and cruise about in. But one mustn't complain, at least I always got a new pair of underwear in my stocking to unwrap.
It hasn't got much better since on the roast dinner front. Or the pony, or the car, come to think of it. So when I do, on the very odd occasion, have something that slightly resembles one, I like to go in on it all guns blazing.
These mushrooms are loaded with lots of fresh and delicious flavours, and taste great drizzled with balsamic vinegar and served with a big salad. But I've got to say, they taste a whole lot better drowned in gravy, with roast potatoes and a mountain of steamed vegetables. The photos just wouldn't have been as aesthetically pleasing.
So the choice is up to you, but for me, there's very little competition. Treat the veggie in your life to some damn good stuffed mushrooms to leave 'em feeling stuffed until their next roast dinner.
Makes 4 Portobello Mushrooms
Ingredients
4 Portobello Mushrooms
Fresh Parsley Roughly Chopped
Spinach Roughly Chopped
1 Red Bell Pepper Finely Diced
1 Shallot Finely Diced
50g Sundried Tomatoes
30g Walnuts Chopped
Salt & Pepper To Taste
Method
Preheat your oven to 180 degrees celsius.
Remove the stems from your mushrooms and set to one side to add to your filling. Place the mushrooms stem side up on your baking tray and bake in the oven for about 10 minutes.
In a pan, dry fry your pepper, shallots, sundried tomatoes, walnuts, diced mushrooms stems, parsley and spinach with a little bit of salt & pepper to season.
Remove mushrooms from the oven and pour off any of the excess water that has gathered. Fill the mushrooms and bake in the oven for a further 10-15 minutes.
Drown in gravy, and enjoy.
What's your favourite vegetarian roast dinner dish?
K
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