Stuffed Mushrooms.

Roasted stuffed vegetables of any sort are always good value, nutritionally, gustatorially and financially. In other words they are  tasty, cheap to produce, and good for you. They have the additional advantage that they can be prepared well before time, which means that if you have guests for dinner all you need do is have the vegetables sitting in the refridgerator ready to be popped into the oven at a moment’s notice. You can do this between sips of Chardonnay. 


4 large flat mushrooms.

1 medium onion, very finely chopped.

3 cloves garlic, very finely chopped.

1/3 cup chopped walnuts.

3 sun dried tomatoes, finely chopped.

A little oil.

300g minced beef.

1 bay leaf.

1 sprig rosemary.

Salt and pepper to taste.

¼ cup cottage cheese.

¼ cup sour cream.

1 tblsp rubbed origanum.

A little more oil. 


Having selected four large [120-160mm] mushrooms of more or less equal size, wipe them and remove the stems. Set aside and chop the stems into little pieces. Place them in a bowl with the onion, garlic, walnuts and tomatoes. Heat a heat oil in a sauté pan over a hot flame and brown the meat all over. Add the bayleaf, the rosemary and the onion mixture and stir fry for 8-10 minutes, adding the salt and pepper to taste.

Place the meat mixture in a mixing bowl, discard the bayleaf and the rosemary and add the sour cream, cottage cheese and the origanum. Mix together with a fork until thoroughly and evenly blended. Fork onto the upturned mushroom, patting into place to form neat compacted little mounds covering the entire surface. Place in the refrigerator for an hour.

Preheat the oven to 200°C, place the mushrooms on a lightly oiled baking tray and bake for 40 minutes. Serve immediately on hot places with a green salad and a light vinaigrette on the side. 

Serves: 2.

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