Recipes

Wine and Dine

Nutty Garlic-Stuffed Mushrooms A Vegan Taste of Italy
(Serves 4 as starter)

• 16 medium-sized cup mushrooms
• olive oil
• Filling
• 25g/1oz breadcrumbs
• 25g/1oz ground almonds
• 25g/ 1oz walnuts, grated
• 25g/1oz vegan ‘mozzarella’, grated
• 2 large garlic cloves, crushed
• 2 tbsp fortified wine
• 1 dsp olive oil
• 1 rounded tsp dried parsley
• black pepper

1. Preheat oven to 180°/350°/Gas Mark 4.
2. Wipe mushrooms and remove stalks, then brush outsides with olive oil and place upside down in an oiled baking dish.
3. Chop stalks and fry with garlic for a couple of minutes in olive oil.
4. Remove from heat and add remaining filling ingredients.
5. Mix thoroughly until everything binds together.
6. Spoon some of mixture into each mushroom cap, pressing down firmly and evenly.
7. Bake in oven at for 15-20 minutes until mushrooms just tender.