Portobello mushrooms with cheese & pine nuts from My Family Kitchen: Favourite Recipes from Four Generations (page 24) by Sophie Thompson

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Notes about this recipe

  • Ro_ on August 10, 2022

    I made a couple of modifications out of necessity, but I loved the finished result. For a start Portobello mushrooms are very hard to get here, so I just used the biggest chestnut mushrooms I could find. Next, I couldn't justify the price of pinenuts since they're extortionate right now, so I added some breadcrumbs and mixed seeds instead. But overall I really enjoyed these and I will make again, they'd be perfect as a prepare-ahead starter because you can do all the stuffing in advance and just bake at the last minute. I served with charcuterie to make more of a main meal.

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