A QUICK SUPPER USING LEFTOVERS AND CUPBOARD INGREDIENTS
Ingredients (for two)
4-6 large flat Portobello mushrooms
A small courgette or half a large one, chopped or diced
A handful of pine nuts and sunflower seeds (or any seeds of your choice)
One small onion
1-2 cloves of garlic
Some panko breadcrumbs or fresh breadcrumbs - about three tablespoons
Parmesan or hard cheese to taste
Seasoning - salt, pepper and possibly some paprika, some herbs or fresh basil torn up.
A splash of sherry or white wine (optional)
This recipe is deliberately a bit vague in quantities as so much depends on what you have to hand, but the principles are here and you can adapt it as your fridge or store cupboard sees fit!
Set the oven to 200C.
Heat the frying pan and lightly toast the nuts and seeds for a minute or two - don't let them burn. Remove to a small mixing bowl. Heat a tablespoonful of olive oil in the frying pan and lightly sweat the onion. When softened add the garlic. Twist off the mushroom stalks and roughly chop then add them to the pan with the courgettes.
Raise the heat to encourage the juices to be released and stir fry for a few minutes. Add some more oil if it's looking too dry. Add a good splash of wine or sherry.
Health and safety tip: the sherry may well flambé so be careful, or enjoy it if you are familiar with lighting alcohol as you cook. Just don't overdo the alcohol and allow it to evaporate off for a minute.
Add all the filling ingredients to the mixing bowl, stir in the breadcrumbs, cheese, seasonings and mix well.
Oil a baking tray or dish and place the mushrooms close together (they will shrink slightly as they cook) and drizzle some olive oil over them. Then pile the stuffing on top - don't worry if some spills over on to the tray, it will go deliciously crispy as it cooks!
Bake in the oven for 15-20 minutes until the topping is crisp and golden and the mushrooms are cooked through. Keep an eye on the cooking after ten minutes in case the heat is too fierce!
A green salad if it's a light lunch, or for a more substantial supper I served this with some left over ratatouille from the day before. Or new potatoes and a green veg on the side is just as nice.