I decided to go meat free for dinner tonight, well almost! Inspired by a recipe in Luke Mangan's book At Home and in the Mood, I raided my fridge and ended up with the most delectable dinner. These will certainly be on the menu again.
Large button mushrooms
Finely diced onion
Breadcrumbs (such as sourdough)
White wine or veggie stock
Gently cooked the onion and chopped prosciutto, then wilt the baby spinach. Season with pepper. Add to a bowl with crumbled feta cheese and a beaten egg to bind. It will be a bit runny but the mixture will cook through when baked.
After removing the stems from the mushrooms and place them in the pan you used to cook the onions and spinach. Fill the mushrooms with the filling, sprinkle with breadcrumbs and dot with a little butter. Pour a little wine or stock in the pan, bake in a moderate oven for about 20 mins. Cooking time will vary depending of the size of the mushrooms.