Creamy Low Fat Mushroom Soup easy to make and delicious to eat.
Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.
Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!
While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.
Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek andPotato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.
If you want to add a swirl of cream, I won’t judge!
Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purée the soup to whatever consistency you desire. That’s the beauty of making good, homemade food.
Recipe: Creamy Low Fat Mushroom Soup serves 4 people
First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
Once the butter has melted add the chopped leek to the pan and sauté for 3-4 minutes until they become soft.
Meanwhile slice the mushrooms and then cut the slices in half.
Next add the sliced mushrooms to the softened leeks.
Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
Peel and medium dice the potato, then add it to the saucepan.
Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.
After simmering for 30 minutes, remove the saucepan from the heat.
Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
Check the soup for seasoning and adjust as necessary.
To serve, warm the soup and serve with thick chunks of rustic bread.
Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.
This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days.
If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:
Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.
Do you have a favourite soup recipe? Please let me know as I love new ideas, old ideas, any ideas that taste great!
Have fun, making, baking and creating, in your kitchens.
Oh wow, do I have a fantastic, delicious recipe, that is easy to prepare and stunning to serve? Let me share my Bath Soft Cheese Chilli Tarts with you.
A crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese. I know, they look so tempting.
While the late afternoon sunshine baths these Bath Soft Cheese Chilli Tarts, theyare incredibly tempting to look at.
Bath Soft Cheese is organic and suitable for vegetarians. It is made by the Bath Soft Cheese Company in Kelston near Bath. It really does taste like an English version of Brie. Soft and buttery, it matures to a ripe, full bodied cheese, that stands up well to the chilli in this recipe.
Finally, as you cut through the light, crisp filo pastry layers the melted cheese oozes out of the tart, accompanied by the spicy pickle underneath. All that is required to accompany this tart is a few (homegrown if possible) salad leaves and a glass of something crisp and cool.
While cheese, chutney and crackers are a classic combination, that I often indulge in, it’s fun to use these ingredients in a different way.
Baking the chilli pickle and Bath Soft Cheese wakes up the flavours and when placed in a buttery, filo pastry tart, the result is a remarkably delicious dish.
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F
Creating the filo pastry tart shell:
First of all, place 6 loose bottom tart tins on a baking tray. I used 9cm width, between 8-10cm (3.5-4″) will be fine.
Brush each tart tin lightly with melted butter using a pastry brush.
Have a clean damp tea towel to hand as filo pastry can dry out very quickly, so it’s best to cover the spare pastry sheets.
Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
Using a sharp knife cut the filo pastry sheet into equal quarters and then cut each quarter in half, from top to bottom. You will have 8 squares/rectangles. Don’t worry they don’t have to be perfect!
Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
Continue building the tart case until you have used 5 separate layers of filo pastry – bottom right in the picture above.
I actually built 2 tart cases at a time, I wouldn’t recommend building more as each layer will dry out as you prepare the next sheet and is then likely to crack and fall apart once baked.
Layering the tart filling:
When all 6 tart cases have been built, spoon 2 generous teaspoons of the Chilli Pickle into the base of each one.
Cut the block of Bath Soft Cheese into 6 equal-ish portions – they will weigh approximately 40 grammes.
Place a square of cheese on top of Chilli Pickle in each tart case.
Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives – reserve half of the chives for garnish once baked.
Baking the cheese tarts:
Place the Bath Soft Cheese Chilli Tarts in the top a preheated oven and bake for 15-18 minutes. The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
Once baked remove the baking tray from the oven and allow the tarts to cool for 10-15 minutes in their tins.
The Bath Soft Cheese Chilli Tarts can then be carefully removed from their tins and are best served warm. Don’t worry if a couple of crispy pieces of filo pastry break off as you handle them. These delightful tarts are built of 5 layers of filo pastry and are actually quite strong.
I like to serve each tart, warm, on a bed of deeply coloured, fresh lettuce leaves with an extra sprinkle of fresh chives.
Such a simple and yet flavourful appetiser or light lunch. Also these tarts tarts can be eaten cold. Store in the fridge for up to 3 days and vamp up your packed lunch.
I really would recommend the Chillililli from Hawkshead Relish. Not only does it have great flavour in this tart, it also adds a surprise texture, hidden beneath the melted cheese.
If you have enjoyed this recipe for Bath Soft Cheese Chilli Tarts then you may also like these:
As you can see, I am loving creating recipes with cheese. You may also like my Cheddar Tomato Basil Quiche, which is exceptionally delicious if you substitute the Cheddar for Sparkenhoe Red Leicester cheese!
Coming up with new ideas, flavour pairings and recipes, really gives me a thrill. Also with all that my body goes through see here, it is wonderful that I can still express my creativity, through cooking and baking and in turn, share my recipes with you.
Whatever you are making, baking and creating in your kitchens, have fun. Enjoy your feast and remember, when you are able, to invite others round to share with you. It really is true that food tastes better when it is shared!
Pong Cheese provided me with the cheese to create this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post, please see my Disclosure Policy.
Mini Sparkenhoe Red Leicester Tarts, delicious morsels of light, flaky, puff pastry, filled with onion marmalade and topped with vibrant, melted Sparkenhoe Red Leicester cheese. Resulting in the perfect party canapé.
This Sparkenhoe Red Leicester Cheese has a nutty, almost grassy flavour that sets it apart from any similar cheese I have tried before. A gorgeous golden wedge of unpasteurised cheese coloured using Annatto, a natural plant based dye that imparts it’s characteristic colour.
Since this cheese has a firm texture is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful Mini Sparkenhoe Red Leicester Tarts.
Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, buffets or just for snacking on, warm from the oven with a glass of your favourite wine.
Made in minutes, these tarts are easy to make, bake in minutes and then ready to serve. What’s not to love about these Mini Sparkenhoe Red Leicester Tarts?
Recipe: Makes 28-32 Mini Sparkenhoe Red Leicester Tarts
Note: Sparkenhoe Red Leicester Cheese is UNPASTEURISED
320g Puff Pastry – I used ready rolled puff pastry from JustRol
100g/4oz Sparkenhoe Red Leicester Cheese – available from Pong Cheese
4tbsp Good Quality Onion Marmalade – I recommend Hawkshead Relish Red Onion Marmalade
3tbsp Chives – finely chopped
Method: Preheat the oven to 220C/200C fan, gas mark 7
You will need a mini muffin tin to make these Mini Sparkenhoe Red Leicester Tarts. Alternatively, use a larger tin to make larger tarts!
Making the tarts
If frozen remove the pastry from the freezer and allow to thaw in the fridge overnight.
Cut the rind from the cheese and finely grate.
Unroll the pastry and cut into 5cm/2″ squares. I actually used a ruler to measure out the squares.
If your mini muffin tin is not non stick then spray with a little oil.
Place one pastry square on to each mini muffin hole and press gently so that it dips in and forms a cup.
NOTE – I overlapped two of the smaller pastry strips, squeezing them together, from the edge to create more tarts.
Add 1/4 teaspoon of onion marmalade to each pastry square.
Place 1 teaspoon of finely grated Sparkenhoe Red Leicester cheese on top of the onion marmalade.
Snip over a sprinkle of fresh chives.
Baking the tarts
Place the tin in the middle of the preheated oven and bake the tarts for 10-12 minutes. They are baked when they are risen, golden and full of bubbling, melted cheese.
As soon as the tarts are baked remove from the oven.
Finally, remove the tarts from the tin and place on to a serving platter, if serving immediately, or on to a cooling rack for serving later.
I served these tarts with a few extra chives snipped over for an extra pop of colour.
Served warm these Mini Sparkenhoe Red Leicester Tarts are at their best. Especially as the mild onion flavours pair beautifully with the warm, nutty cheese. Also to make ahead, store in an airtight container for up to three days in the fridge. Refresh by popping on to a baking sheet and into a medium, preheated oven for 5 minutes.
If you have enjoyed this recipe for Mini Sparkenhoe Red Leicester Tarts here are some others you may also like:
Spring may be upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. The sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!
Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.
I am really working on trying to eat seasonally. We did belong to a veg box scheme, but what with my health and body dictating what I am able to do during the day, too much was being wasted. On that subject I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).
Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. In our Instagram shiny perfect world, it can lead to people feeling inadequate or broken. Real life can be messy. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. Hubby and I are happy, but we have to deal with a lot, together.
A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities, life sometimes throws at us. I can’t even remember exactly when I made this soup – about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.
Also this the most amazingly easy soup to make and the flavour is outta this world good. Besides, who knew butternut squash could have so much more flavour, just by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.
Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people
1 Butternut Squash
2 Garlic Cloves
2tbsp Olive Oil
1 Vegetable or Chicken Stock Cube
Sea salt and freshly ground black pepper
Optional – Parsely and Double Cream to serve
Method: Preheat the oven to 209C/185C fan, gas mark 6
Using a vegetable peeler, remove the skin from the butternut squash.
Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.
Cut the butternut squash into 2.5cm/1″ chunks
Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.
Place the baking tray into the oven and allow to roast for 25 minutes.
Whilst the squash and garlic are roasting, peel and finely chop the onion.
In a large saucepan add the other tablespoon of olive oil and the chopped onion. Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
The butternut squash is roasted once it has become tender.
Once cooked remove the baking tray from the oven.
The butternut squash has reduced inside and that means – concentrated flavour!
Place the saucepan containing the sautéed onion back over a medium heat.
Squeeze the garlic cloves out of their skin and add to the saucepan.
Add the roasted butternut squash to the pan,
Cover with 1.5 litres of hot water from the kettle.
Crumble in the stock cube.
Bring to a simmer and cook for a further 10 minutes, uncovered.
Remove the pan from the heat and blend using an immersion blender. Alternatively allow the soup to cool a little and blend, in batches, using a blender. Once blended add the soup back to the saucepan.
Check for seasoning and adjust as necessary.
If the soup is too thick add a little extra hot water until the desired consistency is reached.
I like to serve this soup with a little swirl of cream and some Parsely to garnish. A nice thick slice of my Crunchy Seeded Bread would turn this Roasted GarlicButternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?
To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. In fact next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. Whilet the oven is on, it makes sense to pop in two baking trays. That way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.
Sounds like a plan 😉
If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:
Thank you for taking time to leave a comment. Especially as I really enjoy reading them and hearing about your baking/cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. Finally, if you tag me in I’ll be sure to retweet or give you a shoutout.
Wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured – see Important Stuff.
This Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.
Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!
When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.
So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.
Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.
I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.
The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.
Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.
As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.
Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.
From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.
I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!
Once the green light illuminates you can start cooking your waffles.
The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used, two dessert spoons of waffle batter was sufficient.
Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.
Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.
Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.
I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.
You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.
If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.
Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!
Over the period of 2 weeks I cooked over 60 waffles using the Andrew JamesWaffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.
What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!
After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!
Cleaning the Andrew James Waffle Maker
Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.
Each time I cleaned the waffle maker it took no longer than 5 minutes.
To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.
The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.
If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.
Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.
These are great for afternoon tea, picnics, or with a large latte and a good book!
In fact, these Cherry Bakewell Waffles are perfect any time of the day.
Smoked Salmon Waffle Appetisersmakes 16
These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.
Use the Vanilla Bean Wafflerecipe only adding 10g of sugar and leaving out the vanilla bean paste.
You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.
Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.
Place 200ml Creme Fraiche into a bowl.
Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).
Stir to combine – add salt and pepper to taste.
Cut each waffle into quarters.
Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.
Top with a slither of smoked salmon.
Sprinkle over chopped chives, or dill and serve on a platter.
If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:
Would you like to experience the aroma of freshly cooked waffles in your kitchen?
I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??
As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.
All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.
To see the Andrew James Waffle Maker I reviewed please click here.
Hi, how are you today? Thank you so much for stopping by. I have the easiest, quick lunch for you today, especially if you’re wanting something hot. My Chesse Ham Stuffed Mushrooms are as delicious as they are easy to make!
How do you feel about your lunch? Personally I get a bit bored with sandwiches every day. In the Summer I’m happy to toss a few salad leaves on a plate, add some cumbled feta cheese and I’m good to go. During the colder, Winter, months there is usually fresh soup to hand. During Autumn, especially at the start, the weather and temperature yoyo almost on a daily basis. Today the sun is out but there is a definite chill in the air. I wanted something hot and comforting for lunch.
Having a good rummage around in the fridge yielded the mushrooms I have used in this recipe. I’ve seen a few ‘stuffed mushroom’ recipes popping up on Pinterest of late, so I got thinking – always a dangerous pursuit for me! More rummaging ensued and I decided on these Cheese Ham Stuffed Mushrooms.
I decided I would stuff the mushrooms with ham and cheese, whilst that would be lovely and tasty it felt, well, a bit boring. I don’t do boring!!!! I knew I had some lovely fresh Parsely growing in the garden and right in front of me was a bowl of the most brilliant ruby red, baby, homegrown tomatoes that my Mum had dropped round. I absolutely love it when you have an idea, it grows and the final result is sooo much better than you could ever have imagined.
These Cheese Ham Stuffed Mushrooms are meaty, cheesey, herby wonders – yep I know, there’s no meat involved! Once baked the mushroom flavour is concentrated and the mushroom becomes dense and delicious. You just have to trust me on this one, it’s a good’un.
Recipe : Serve two mushrooms for lunch, or one per person for a delicious starter.
2 Large Field/Portobello Mushrooms
50g/2oz Chopped Ham
50g/2oz Finely Grated Cheese – I used sharp Cheddar
6 Cherry Tomatoes – halved
1tsp Chopped Fresh Parsely
Ground Black Pepper
Method : Preheat the oven to 220C/200C fan
Place the mushrooms on a baking tray.
Now place the stuffed mushrooms into the oven and bake for 10 minutes. This gives the mushrooms time to cook a little before adding the cheese.
Remove from the oven after 10 minutes.
Place the stuffed mushroms bake into the oven and bake for a further 5-10 minutes, until the cheese is completely melted.
Once baked, remove the stuffed mushrooms from the oven.
Place the Cheese Ham Stuffed Mushrooms onto a plate. Leave for 5 minutes before eating, the mushrooms and tomatoes contain a lot of water and will be very hot – I know, I couldn’t wait to taste my creation and nearly burnt my tongue!!!! This dish actually tastes better after it has rested for a few minutes.
I deliberately didn’t add any oil, I simply didn’t see a need for it and no extra salt was needed as both the cheese and ham have salt in them. When I tasted these mushrooms the flavours worked beautifully together. I loved the grassy hit from the Parsely – but you could totally switch up the herbs. Chives would work well here, as would thyme. The herbs really need to be fresh, if fresh is not available I would leave them out altogether.
So, there you go. A yummy, warming lunch, that takes seconds to prepare and is ready in minutes. The recipe is for one lunch serving, it’s easy to double, treble etc. if cooking for more people. Please do that? This is definitely a recipe to be shared.
Do you have a stuffed mushroom recipe?
Now I’ve started stuffing mushrooms my brain is swirling with the endless possibilities there are. Watch this space!!! Not literally, that would be boring and we don’t do boring!!!!!