This morning I was greeted by an empty fridge – save for two large field mushrooms and two slices of forgotten stale bread that were at risk of getting permanently stuck to the inside of the fridge. So on today’s breakfast menu: crouton stuffed mushrooms! They can be vegan too, if you substitute butter for vegan margarine or sunflower spread.
- 2 large field mushrooms
- 1 1/2 slices of stale bread (coarsely cubed) – now some advise to remove the crust before making croutons, but I like the texture and colour contrast the crust adds
- a handful of pine nuts (substitute with walnut pieces if you haven’t got pine nuts in your store cupboard)
- a handful of chopped spring onions
- some chopped onions
- a pinch of dried parsley
- 1 clove of finely minced garlic
- 1 tsp of soy sauce
- 1 tbsp of olive oil
- a small knob of butter
- a pinch of salt and black pepper
1. Preheat oven. Remove stems from mushrooms and dice the stems. Sauté the stems in a little olive oil and your seasoning of choice. Mine is soy sauce.
2. Add the diced stems, cubed bread, pine nuts, onion, garlic, and parsley into a bowl.
3. Melt the butter (either by microwaving for several seconds, or place it in a dish over hot water). Add melted butter into stuffing mixture.
4. Season with salt, pepper, and some chilli flakes.
5. Stuff your mushrooms and place on baking tray or foil. Drizzle some olive oil over the mushrooms.
6. Bake your mushrooms. I When they are ready, serve with spring onions. The croutons should be crispy and crumbly. The soy sauce and spring onions will add a slight Asian twist to your baked mushrooms.