Stuffed mushrooms

Oh, hello! I’m back in action, I’ve managed to drag myself out of the deep dark hole of lists, shopping, organisation and cooking, but only for a moment. Only for the amount of time it takes to make and blog about these delicious roasted stuffed mushrooms. Though, dropping out of the habit of writing means this post is taking longer and longer to write (multitasking doesn’t help either), and even more so because I’m used to single-line posts over here.

So, what is new with me? I’m staying with my sister who is on what first appears to be a quite restrictive diet, so for the next few weeks I’m cooking low-fat and sugar and gluten free. At first thought it seems impossible to make anything tasty, interesting or delicious, but a good challenge, no?

Actually, these restraints have pushed me out of my comfort zone, forced experimentation with healthy and delicious results. Stuffed mushrooms tick all the boxes and drool-inducing as well. Tender, earthy field mushrooms stuffed with pine nuts, firm goats cheese, chilli and coriander. You can bind the filling with breadcrumbs and egg, but I prefer it loose allowing the ingredients to form new flavour combinations with each mouthful.

Now, excuse me while I return to my pit of despair and re-immerse myself in frenzied preparation, but at least I have some more stuffed mushrooms in the fridge to get me through.

Stuffed Mushrooms
serves 4 as an entree or side.

5 large field mushrooms
1 red capsicum, diced finely
2 tablespoons pine nuts, toasted
2 tablespoons crumbly goats cheese, or fetta
2 cloves garlic, finely sliced
1/2 long red chilli, finely sliced
1/2 bunch coriander,
1 tablespoon olive oil.

Remove the stalks from 4 of the mushrooms and set aside. Arrange the 4 stalk-less mushrooms in small baking pan – it is best if they are nestled together in a just big enough vessel.
Cut the stalks and remaining mushroom in a medium dice, set aside. Wash the coriander and finely slice the stalks. Heat a small pan and fry the mushroom with 1/2 the olive oil. Add the coriander stalks, garlic, chilli and capsicum, season with salt and pepper and cook until the mushroom and capsicum are just tender and the flavours have combined. Set aside and mix in toasted pine nuts and crumbled goats cheese.
Fill the mushrooms with the filling mixture. Don’t worry if a little overflows, it will shrink down a bit during cooking. Drizzle over the remaining oil, and add a few tablespoons of water to the pan, in the gaps between the mushrooms. Cover with foil and bake at 180C for about 20 minutes. The mushrooms should be tender. Remove the foil and continue to cook for another few minutes to brown the top and evaporate some of the juices.
Serve hot, warm or cold, topped with chopped coriander leaves.