Quick Fix: What I’m Eating Tonight

Stuffed Portobello Mushrooms

Chop the stem off your large mushroom. Dice it into pieces and mix in a bowl, along with:

1 bacon rasher, roughly chopped

a chunk of goat’s cheese, diced (or mozzarella/brie/camembert),

handful of fresh herbs, chopped (parsley/basil- whatever you have, fresh or dried),

handful of breadcrumbs (I usually just roughly grate whatever stale slice is around)

a small clove of garlic, rushed

Stuff this mixture onto the top of the mushroom. Season. Place in the oven at 180 degrees, for 25 minutes. The mushrooms should be soft, and the stuffing golden brown.

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About Titch Wardall

Food Me Senseless was born in Gibraltar, bred in Wiltshire. I spend my holidays travelling and working as a cook on-board boats, making me lucky enough to be able to explore the Mediterranean's many culinary treats and try out the three words I know in Italian. Loves garlic, Marmite and spice. Will never, ever agree to eating a Donna Kebab, no matter how inebriated. foodmesenseless.wordpress.com/
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