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Archive of BBC Food Recipes

Stuffed mushrooms with mangetout salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Heat the oil in a frying pan over a high heat. Add the sage and breadcrumbs to the pan and cook for two minutes, stirring, until toasted.

  3. Remove the frying pan from the heat and add the Brie, stirring to melt and combine.

  4. Place the mushrooms on a baking sheet and stuff with the Brie mixture.

  5. Place the baking sheet into the oven and bake for ten minutes, or until melted and golden.

  6. Meanwhile, for the salad, place the ingredients into a bowl and mix together.

  7. To serve, place the salad onto a plate and place the mushrooms on top of the salad.

Ingredients

For the mushrooms

  • 1 tbsp olive oil
  • 1 tbsp chopped, fresh sage
  • 55g/2oz breadcrumbs
  • 55g/2oz Brie, chopped
  • 2 whole chestnut mushrooms, stalks removed.

For the salad

  • 55g/2oz mangetout, finely sliced
  • ½ garlic clove, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp finely chopped onion
  • 1 tsp lemon juice

Shopping List

Stuffed mushrooms with mangetout salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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