Creamy Chicken Pasta With Tomato Bruschetta
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Gluten Free, Vegetarian, Coeliacs, Nut Free
4 large field mushrooms
2 teaspoons olive oil
100g Roquefort cheese
5 tablespoons crème fraiche
2 ½ teaspoons rosemary & ancho chilli mix
2 garlic cloves (finely chopped)
Small bunch of fresh parsley (finely chopped)
2 tablespoons five seed mix
Remove the stalks from the mushrooms and finely chop them. Rub the top of the mushrooms with olive oil and season well with salt and pepper. Place stalk side up in a small baking tray.
Take a fork and in a small bowl mix the cheese and crème fraiche to a smooth paste. Add the rosemary and ancho chilli mix to the cheese paste. Use this mixture to stuff the cavity of the upturned mushrooms.
Heat half the butter in a small frying pan and add the chopped mushroom stalks. Fry for a few moments, add the garlic and the parsley. Continue cooking gently until the garlic has softened. Add the five seed mix. Spoon this mixture over the cheese stuffing.
Bake in the oven (200 degrees C) for approximately 15 minutes until the cheese is bubbling through the mushroom, garlic and seed layer. Serve whilst still hot.