For my January 2017 Yoga mini-retreat I bought a box of massive “button” mushrooms, almost the size of portobellos, at first deliberating how I could use them and how we could possibly eat them all before they were no good. This stuffing ensured I needn’t have worried – there were no left overs for dinner that night!
18 very large button mushrooms (not portobellos, they go soggy and watery)
300g cherry tomatoes (our are usually homegrown red and yellow tommies, but equal to 1-2 punnets)
175g pine nuts (half a regular bag)
1 bunch / 2 handfuls fresh basil leaves
3 Tbs Tahini or soy sauce
2 Tbs extra virgin olive oil
lemon juice to taste (usually enough from half a lemon)
salt and pepper to taste
Pop the oven on to 180C or 160C with fan. Tip: For the mini-retreat my husband actually cooked these on our outdoor BBQ grill with the hood down – easier and more flavoursome!
Remove the stalks of the mushrooms and put the caps on a baking tray or two. Put half the stalks aside for the stuffing and put the rest in a paper bag for another meal another night. Don’t throw them out as waste, they’re perfectly as healthy and tasty as the cap of the mushroom and can be chopped into so many dishes like pasta sauces, curries, stir fries etc. They just absorb any flavour, but you already know that 😉
Either finely chop the mushroom stalks or blend them in a food processor like I did. Chop the cherry tomatoes in half and roughly chop the basil leaves.
Heat the EVOO in a fry pan and when hot reduce heat to medium and add the mushroom stalks. Fry for about a minute then add the tomatoes, pine nuts and tahini and fry about 5 mins or until it’s all reduced down. Stir in the basil, lemon juice, salt and pepper and remove from heat.
Stuff the tomato “pesto” mix into the mushrooms caps nice and tight and bake for about 15- 20 mins until the mushrooms are soft. Or pass them off to your resident BBQ master to grill 😉