Chopping onion

Chopping onion

Chop herbs into mixture

Chop herbs into mixture

Stuffing mixture

Stuffing mixture

Grate parmesan

Grate parmesan

Stuff the mushroom

Stuff the mushroom

Cover with cheese

Cover with cheese

Stuffed Field Mushrooms

Stuffed Field Mushrooms

Cooking With Kids: Stuffed Field Mushrooms

Cooking With Kids: Stuffed Field Mushrooms

Recipe by Lesley Holdship

This delicious dish can be served with a seasonal green salad, or alongside crispy sausages or a juicy roast joint as an accompaniment.

Serves 4

Preparation time 15 minutes

Cooking time 35 minutes

Ingredients

4 large field mushrooms from Turnips

A generous knob of butter

1 onion, peeled and chopped

1 clove garlic, peeled and chopped

75g pancetta or smoked bacon, cubed from Bianca E Mora

2 tablespoons chopped parsley

Zest of 1/2 lemon

1/2 teaspoons ground nutmeg

125g ricotta from Gastronomica

25g pecorino

25g fresh breadcrumbs plus a few extra for sprinkling

200g good melting cheese, sliced, like Ogleshield or Tallegio

Preparation Method

Preheat the oven to 180°C/gas mark 4. Push the stalks from the mushrooms, chop them then set aside. Place the mushrooms on a baking sheet.

Heat the butter in a generous sized frying pan. Add the onion and cook over a medium heat for about 5 minutes until it is soft and translucent. Next add the garlic and pancetta and cook for another 5 minutes until the pancetta is just starting to turn golden, adding the reserved chopped mushroom stalk at the last minute.

Scatter in the parsley, lemon zest and nutmeg and season generously. Stir through the ricotta, pecorino and the breadcrumbs. Check the seasoning again.

Season the mushrooms generously then fill the cavity with the cheese mixture. Top with the remaining sliced cheese and scatter with a few extra breadcrumbs.

Bake for 25 minutes until golden and bubbling.

 

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