Fertilehealthy

Stuffed Mushrooms

Craig wanted some cooked food today (for a change), so I made this recipe and then I thought I’d share it with you!

Stuffed Mushrooms

4 large flat mushrooms, peeled and with stalks removed

1 large onion

1 sweet potato

2 carrots

3 tablespoons bread crumbs

½ teaspoon tomato pesto

1 teaspoon vegetable stock powder dissolved in 50 ml (almost 2 ounces) water

¼ teaspoon mixed herbs

Place the mushrooms, gill side up on a baking tray.  Coarsely chop the other vegetables in a food processor.  Heat a little butter and gently sauté the vegetables, adding the breadcrumbs, stock, tomato pesto, herbs and Worcestershire sauce.  Pile stuffing onto the mushrooms and bake in a preheated oven at 190°C (375°F) for 20 minutes until golden.