Recipes
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Garlic and Herb Stuffed Mushrooms
A yummy light lunch, starter or side. You can also serve these for a warm crowd party pleaser!
Ingredients
A popular and flavoursome dish, please feel free to add your own twist!
- 500g Portabello Mushrooms
- 1 tablespoon Olive Oil
- 30g Parmesan Cheese, grated
- 150-200g Soft Cheese
- 2 Garlic cloves, crushed
- 60g Breadcrumbs
- Fresh or ground Thyme
- 50g Ground Almonds
- Seasoning
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
1. Pre-heat your oven to 180c
2. Remove the mushroom stalks and lay out flat on a baking tray, dark side up.
3. Mix together the parmesan, garlic and almonds with plenty of seasoning.
4. Fill about half of each mushroom with the mix
5. Add some soft cheese and then another layer of the mix. Sprinkle a few breadcrumbs on top.
6. Drizzle with a little oil and bake for approx 15 minutes, until the crumbs on top are crisp.
7. Garnish with some fresh thyme to serve (optional).
Lovely served with a vinegarette dressing and leafy salad.
