Scott's Restaurant (01245) 380161

INGREDIENTS to serve 4 people :-



large flat mushrooms



1 dessertspoon

vegetable oil






salt & pepper to taste


250 g

½ lb




50 g


2 oz


fresh green beans [ or frozen peas ]


100 g

4 oz


cream cheese with herbs & garlic


75 g


3 oz


puff pastry






egg wash


Wipe the mushrooms clean with damp kitchen paper.

Rub the mushrooms with vegetable oil and season with salt & pepper.

Wash the leeks and green beans, and cut them into small dice.

Gently fry the prepared leeks and beans [or peas] in a little vegetable oil until just soft.

Allow the vegetables to cool before mixing with the cream cheese and seasoning.

Evenly distribute the stuffing mixture amongst the upturned mushrooms.

Cut the pastry into four equal pieces, and roll each piece so it will cover one mushroom.

Use a lattice cutter, or make diagonal ¼" cuts in the pastry, to form a lattice effect.

Brush with egg wash, and place the pastry on each mushroom, egg washed side down.

Brush the top of the pastry with egg wash and leave in the refrigerator until required.

Bake at Gas mark 5 / 375oF. / 190oC. for 15 - 20 minutes until golden brown.