Friday, 15 June 2012

Sluttishly Savoury: Mushrooms stuffed with Camembert

Both of my parents are pretty nifty in the kitchen. My mum can whip up a fantastic meal for four while she's watching Eastenders and having a conversation with the cat. My dad has actually taught himself to cook. He was always able to do an fry-up, but once upon a time that's where his cooking skills ended. Now he's a pretty great cook, even if he does spend all of Christmas telling us that he made the mince pies.

One of my Dad's favourite things to make is stuffed mushrooms and since it's Father's Day on Sunday, I text him to ask him for the recipe. It's safe to say he doesn't have a career in food writing ahead of him, but this is a really simple recipe to follow and perfect as a side dish or light supper.

You'll need:

  • 1 large portobello mushroom per person (you want two? really? greedy greedy)
  • A camembert cheese (use Coleeney if you're veggie - they use vegetarian rennet)
  • Butter
  • Garlic
  • Chopped up herbs - what you feel like using will probably depend on what else you're cooking
  • Salt and pepper
Make it!
  1. Preheat the oven to around 190 degrees/gas mark 5
  2. Take the stalks out of the mushrooms and fry on a low heat with the butter and garlic (I usually throw the stalks away because I don't like them, my dad thinks this is weird)
  3. Slice the Camembert and push into the middle of the mushroom, then squish the stalk back in.
  4. Add salt and pepper and your chopped herbs, and then bake in the oven for 10-15 minutes.

Flickr image from Pam Loves Pie. If someone could help me find my camera cable, I'd appreciate it. I think it's in the box of 'random crap' that I haven't unpacked yet.

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