Hot Garlic-Stuffed Mushrooms
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 large field mushrooms 4 sprays olive oil 2–3 garlic cloves, crushed 2 shallots 25 g/1 oz fresh wholemeal breadcrumbs few fresh basil sprigs 25 g/1 oz ready-to-eat dried apricots, chopped 1 tbsp pine kernels 55 g/2 oz feta cheese pepper.
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Remove the stalks from the mushrooms and set aside. Spray the bases of the mushrooms with the oil and place undersides up in a roasting tin. 2 Put the mushroom stalks in a food processor with the garlic, shallots and breadcrumbs. Reserve a few basil sprigs for the garnish then place the remainder in the food processor with the apricots, pine kernels and feta cheese. Add pepper to taste. 3 Process for 1-2 minutes, or until a stuffing consistency is formed, then divide among the mushroom caps. 4 Bake for 10–12 minutes, or until the mushrooms are tender and the stuffing is crisp on the top. Serve garnished with the reserved basil sprigs.
calories per mushroom 94