Tuesday, 24 January 2017

Mushroom, sundried tomatoes and nut bake

I try to stick to meat free Mondays as often as I can. This dish came about quite by accident as I was planning on making The Hairy Bikers mushroom, feta and tomato baked peppers. The kids didn't fancy that so I decided not to roast the peppers and just use the ingredients that I had for the stuffing. It was a meal in itself and very quick to prepare and bake. I didn't feel that it needed feta and just stirred a handful of Parmesan in instead which gave a nice creaminess.

Serves 2

8 sun-dried tomatoes pieces in oil, drained well
2 tsp sunflower oil
2 x 175g packs of chestnut mushrooms, wiped and diced
20g blanched hazelnuts, roughly chopped
1 garlic clove peeled and crushed
50g of dry white or brown bread crumbs
1 tsp chilli flakes
100g feta cheese or soft goats cheese (or just a handful of Parmesan)
freshly ground black pepper

Preheat the oven to 200. Roughly chop up the sundried tomatoes. Heat the oil in an oven and stir fry the mushrooms over a high heat for 4 minutes.
Add the roughly chopped hazelnuts and fry for a further minute until the nuts are lightly toasted. Season with a good grind of black pepper and remove from the heat.
Stir in the tomatoes, garlic, and chilli flakes until thoroughly combined. Break the cheese into small chunks and toss them through the stuffing lightly. Sprinkle the breadcrumbs over the mixture and bake for about 15 minutes until the breadcrumbs are crispy. Serve warm with a lightly dressed mixed salad.

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