Fish & Shellfish
Vegetarian & Vegan
It’s been a while since I posted a recipe and things couldn’t really be more different in our lives now compared to the last time you heard from A Cook’s Plot. Who would have thought things could have changed so much in such a short space of time? The silence from me has been partly because I’ve been helping to set up a village initiative rallying an army of volunteers to help with shopping for anyone who can’t leave the house at the moment, and it’s been busy to say the least. It’s also been wonderful to see just how a village like this pulls together when there’s a crisis - I feel even more lucky than usual to live where I do at the moment.
Anyway, for the next few weeks I’ll be keeping things simple and not using any fancy ingredients in my recipes as we’re all finding it difficult to shop normally. Despite that - and despite the fact that they’re super-simple to make - these stuffed mushrooms are absolutely delicious, and while they’re cooking they make the kitchen smell amazing too. I’ve tucked some sliced feta under the garlicky breadcrumb topping, but pretty much any strong-ish cheese works well too.
I’ve used large portobello mushrooms so that it’s easy to serve one per person, but if you can only get button mushrooms just lay a pile of them in the bottom of your dish and cover the whole lot with the cheese and the breadcrumb topping - they’ll still be just as gorgeous to eat. And for the breadcrumbs, whizz some slightly stale bread in your food processor or with a stick blender - don’t be temped to use fancy panko crumbs as they are too dry for this.
Remove the stalks from the mushrooms, then chop them and set aside. Line an ovenproof dish with foil and brush with olive oil, then sit the mushrooms on top. Arrange the sliced feta over each one. Mix the breadcrumbs with the rest of the ingredients and the chopped mushroom stalks, then season really well. Drizzle with olive oil then bake in a preheated oven at 190C for about 20-25 minutes until the mushrooms are tender and the topping is golden brown. Garnish with thyme sprigs and serve with wilted spinach.