Stuffed mushrooms

I find this recipe nicer than the previous Creamy stuffed mushroom recipe I posted a few weeks back. So, here it is:


Serves 4 main courses or 8 starters

Ingredients:

8 big open-cap mushrooms
1 TBSP olive oil
1 leek, chopped
1 celery stick, chopped
100g tofy, finely diced
1 courgette, chopped
1 carrot, chopped
100g wholemeal fresh breadcrumbs
2 TBSP basil/Italian herbs/herbes de Provence
1 TBSP tomato purée
2 TBSP pine kernels
60g Cheddar, grated
150ml vegetable stock

1. Remove stalks from mushrooms and chop finely. Place the caps in a shallow oven-proof dish.

2. Fry all the veg incl. the mushroom stalks and tofu in the olive oil for ~5 min.

3. Stir in the breadcrumbs, basil/herbs, and pine kernels. Season to taste. Mix thoroughly.

4. Divide the veg & breadcrumb mixture into the mushroom cap. Sprinkle with cheese. Pour the veg stock into the dish.

5. Place into a 200 degrees pre-heated oven for 20 minutes (until cheese has melted).

Serve with a salad as a starter or with mixed vegetables as a main course. (I served it with mash potatoes and boiled broccoli)