Hello! I spent the weekend down in Newquay (a painful 6 hour drive away) watching my boyfriend’s band Man Get Out playing at a festival. I’m not sure what suffered more – my exhausted, sunburned body, or this poor blog, which sat here unloved all week. My apologies! While I hang my head in shame at being a terrible blogger, you can all go and make these stuffed mushrooms. They only take about 5 minutes to prepare, and I guarantee you will not regret it.
This is the type of dish that makes your entire body melt when you take that first bite. I think I actually let out an audible sigh. Creating a fancy dish that takes three hours and fifty ingredients is all well and good, but sometimes simplicity can’t be beaten. And you may have realised by now just how lazy I am, so this recipe is perfect for me.
Did anyone watch the Olympics closing ceremony? I actually didn’t have time to watch much of the Games themselves, but I’m watching a bit of the closing ceremony now online. Music is definitely more my thing than sport. I can sing along to music, whereas sport is far less inspiring to me – lazy, remember? So if you watched it, what were your thoughts? Who did you like / not like? I haven’t watched all of it yet but so far I’m loving Annie Lennox, she’s amazing. Looking forward to the Spice Girls!
Serves 2 as a main course, or 4 as a starter
4 portabello mushrooms
2 cloves garlic
1 handful parsley
3tbsp vegetarian parmesan, grated
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
In a food processor, blitz the peeled garlic and add the bread and parsley. Blitz until fine crumbs are formed. Stir through the grated parmesan, and evenly distribute the stuffing into the four mushrooms. Place in a baking dish, and drizzle with olive oil. Bake for 20 minutes. Serve warm with more fresh parsley.