Mushrooms with a rich tomato filling

by Paolo Piana

Paolo shares his world recipes - who likes mushrooms??

I love them; there are so many varieties and a thousand and one things to do with them. So, here we go -

MUSHROOMS... WITH A RICH TOMATO FILLING

This can be done as a starter or part of a main course. If making this as a starter, use slightly less of the filling as it is very rich tasting.

As part of a main course as follows:

Ingredients:

• 5 LARGE FLAT MUSHROOMS

• 150GMS TOMATO PUREE (one small tin)

• 2 TABLESPOONS OF OLIVE OIL

• CHOPPED OREGANO (or a small tea spoon of dried oregano)

• CHOPPED BASIL (or1/2tea spoon of dried basil)

• MIXED HERBS (or ½ tea spoon of mixed herbs)

• ½ TEA SPOON OF FRESHLY GROUND BLACK PEPPER

• JUICE OF ½ A LIME

• 2 CLOVES OF GARLIC CHOPPED FINELY

• SALT TO TASTE

Peel and remove the stalks from the mushrooms. Mix together the tomato puree, olive oil, all the herbs and pepper, lime juice, garlic and salt in a mixing bowl.

Fill each mushroom, but do not over fill.

If you are making this as a starter the filling is enough for about 8 mushrooms.

Take a baking tray; spread a few drops of olive oil over the tray to stop the mushrooms sticking.

Pre-heat the oven to Gas mark 6 (400F / 200C)

Place the mushrooms on the tray and put in the oven for 20minutes - or adjust if using a fan oven.

Do not overcook as the mushrooms will loose their firm texture and flavour.

THERE WE HAVE IT - MUSHROOMS WITH A RICH TOMATO FILLING.

As part of a main course they are fantastic with pasta, or try them on a bed of rice.  Or, for something special how about serving this with cous cous?

I hope you enjoy making this dish.

Paolo is a Project Worker with the Llanelli Multi-Cultural Project.  Click here to find out more.

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