We had these last night because our original meal plan (which was fish gratin) was taking into account that usually we have 4 for dinner on a Tuesday and as it was just the two of us, I didn't want to use the larger fish portions that were in the freezer.
Instead, I did break the rule of heading to the supermarket more than once in the week, but I was good when I got there, just picking up a pack of field mushrooms.
We still have stilton left over from christmas and so this proved to be a very economical meal with surprising results. If you are a die hard carnivore who really misses meat, then this dish is a really great compromise, and I promise you, you won't miss the meat element of your dinner.
The sweet potato is a really important element in elevating this dish from just being a stuffed mushroom; it adds a really satisfying layer of flavour, and the sweetness works beautifully with the salty blue cheese.
This has by far been one of our favourite veggie dishes and we'll be having this as part of our regular meal plan.
LEVEL: EASY
VEGETARIAN
COST $ approx £0.60p per person
TIME: 10 minutes prep and 20-30 minutes cooking.
INGREDIENTS for 4
4 field mushrooms.
3 medium sweet potatoes.
2 slices of white bread
1 cup of blue cheese broken into pieces
1 tbsp of olive oil.
METHOD
Blitz the bread into breadcrumbs. Add the mushroom stalks and blue-cheese and blitz in a blender.
Place the field mushrooms into an oven-proof dish.
Spoon mixture evenly into the field mushrooms and drizzle over the olive oil ready for the oven.
Cook on 150-180c for about 25-30 minutes until the topping has gone a nice golden brown and the mushrooms have relaxed.
Meanwhile peel and boil the sweet potatoes, When they're soft, add a teaspoon of butter, stir in and then blitz with the hand blender.
On the plate, spoon the sweet potato onto the plate and place the mushroom on top. Serve with a selection of green vegetables or salad.
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