Stuffed organic mushrooms

Stuffed mushrooms might be a little bit 80s, but they’re the best way I know of introducing mushrooms to my nieces and nephews without having them turn up their noses. So, if you’re above enjoying a nicely made stuffed mushroom, I suggest you tune out now. If like me you like to have a bit of fun in the kitchen and you don’t take yourself too seriously, hang in there and we’ll whip up a feast of stuffed organic mushrooms that’ll have everybody in the house running in to the kitchen to find out what’s going on.

The thing I love about stuffed mushrooms, apart from the fact that they bring out the fresh flavours in good quality organic produce, is that they seem dull and uninteresting until you start making them. And then everyone wants to get involved in selecting what should go inside. If you’ve got children running around the house, as we often do, get them involved with this recipe. In stark contrast to many adults, who tend to be constrained by their own pre-conceived notions of what foods combine well, children have a natural sense of choosing great flavour combinations. So let them get creative with this one. The results may surprise and delight you.

For the reasons I’ve mentioned above, this recipe – and any recipe for that matter – should serve as a template only. Feel free, in fact feel obligated, to bring in your own sense of style and passion. Okay, who let the kids out? Crank up the AM radio, put on those tight Levi jeans, watch out for Uncle Ivan, and let’s get going.

Ingredients

• 8 large button or open-cap organic mushrooms
• 4 tablespoons wholemeal organic breadcrumbs
• 4 organic spring onions
• 1 small red chilli
• 1 large organic tomato
• 1 clove of fresh organic garlic
• 2 tablespoons of lemon juice
• 4 tablespoons of grated mozzarella cheese
• 2 strips streaky organic bacon
• 1 sprig of fresh coriander

Method

Remove the stalks from the mushrooms and chop the stalks finely. Grill the bacon for about five minutes until just before it starts to crisp. Prepare the spring onions, tomato and the chilli by chopping finely. Add the chopped mushroom stalks, spring onions, chilli and bacon to the breadcrumb mixture and combine the flavours. Spoon the mixture onto the mushroom caps, piling up and pressing into shape with a spoon, so the mounds hold together. Crush the garlic and combine with the olive oil and lemon juice. Drizzle the olive oil dressing over the top of the mounds. Sprinkle the cheese on top. Place the completed mushrooms on a tray, grill for ten minutes or until the cheese starts to turn a light brown colour. Garnish with fresh parsley or coriander.

Let them cool for about five minutes before letting the kids – old and young – attack these. Enjoy.