INGREDIENTS to serve 4 people :-
|
4 |
large |
flat mushrooms |
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|
1 |
dessertspoon |
vegetable oil |
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|
Filling : |
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|
1 |
tablespoon |
vegetable oil |
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|
1 |
small |
onion - finely chopped |
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|
2 |
cloves |
garlic - crushed |
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|
1 |
fresh |
chilli - finely chopped |
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|
250 |
g |
8 |
oz |
Quorn mince |
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|
1 |
tablespoon |
sun-dried tomato paste |
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|
75 |
g |
3 |
oz |
bread-crumbs |
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|
1 |
small |
egg - beaten |
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|
1 |
tablespoon |
chopped parsley |
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|
salt & pepper to taste |
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|
25 |
g |
1 |
oz |
Parmesan cheese - grated |
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METHOD :-
Wipe the mushrooms with clean damp kitchen paper.
Remove any stalk by twisting carefully. Chop the stalk and use in the filling.
Brush each mushroom cap lightly with vegetable oil.
Lightly fry the onion, garlic, chilli, and Quorn mince in a tablespoon of vegetable oil for about 10 minutes until the onion is soft.
Stir in the sun-dried tomato paste and coat evenly.
Take off the heat, then add the bread-crumbs and beaten egg.
Add the parsley and season to taste.
Fill the mushrooms with the mince mixture and sprinkle with Parmesan cheese.
Bake at Gas mark 6 / 400oF. / 200oC. (180oC. for fan assisted oven) for 15 minutes until golden brown and bubbly.