How to cook

STUFFED MUSHROOMS WITH GOAT’S CHEESE

MAKES APPROX 10–12 MUSHROOMS

YOU WILL NEED TO ADD:

Large open cup-shaped mushrooms, 4 whole tomatoes, chopped, 60ml (4 tbsp) vegetable oil, 275ml (1/2 pint) hot water, 10-12 slices goat’s cheese, grated parmesan to garnish.

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Remove stalks from the mushrooms and chop them finely, reserving the caps.
3. In a large bowl mix together the Stuffing Mix, chopped mushroom stalks and tomatoes. Season with salt and pepper. Add oil and water and mix.
4. Put the mushroom caps in an ovenproof dish. Place a slice of goat’s cheese inside the cap then press into the open mushroom the stuffng mixture. Sprinkle with parmesan cheese. Cover dish with foil and bake in the oven for 40-45 minutes.
5. Serve with a crisp green salad.

STUFFING BALLS

MAKES APPROX 10 BALLS

YOU WILL NEED TO ADD:

45ml (3 tbsp) vegetable oil, 275ml (1/2 pint) hot water.

1. Preheat the oven to 190°C / 170°C (fan) / 375°F / Gas Mark 5.
2. Empty the stuffing mix into a bowl, add the vegetable oil and hot water and mix together with a fork.
3. Divide the mix into 10 and shape into balls – slightly wet hands will help if the mixture is sticky.
4. Bake the stuffing balls on a greased tray for 20 minutes in a preheated oven until fully cooked and piping hot.

ALTERNATIVE SERVING SUGGESTIONS:

• Make the stuffing and bake in a greased baking dish. Cut into portions before serving.
• Use to top meat or vegetable bakes and gratins.
• Use as a crumb coating for chicken or turkey goujons.