Smoky stuffed mushrooms
Smoky stuffed mushrooms
Serves 4-6
300g Portobello mushrooms – good sized ones if you can
80g walnuts
100g soft goats curd or a vegan alternative
1 tbsp chopped thyme
2 tbsp chopped chives
1 large garlic clove, peeled
6 tbsp sourdough breadcrumbs
Method
- Peel the mushrooms and carefully remove the stalks.
- Reserve the skin and stalks for the stuffing and add to a bowl. To the same bowl, add butter, thyme, chives, garlic, walnuts and curd and a good pinch of salt and pepper.
- Using a stick blender combine all ingredients into a thick mixture.
- Stuff the mushrooms evenly with the mixture, then sprinkle crumbs on top and place in a baking tray.
- Prepare the barbecue for indirect heat (separating the heat source), approx. 180°C.
- Drain off pre-soaked woodchips and add to the glowing embers.
- Once the smoke has developed, add the mushrooms, and cook for 20 minutes.
- Remove from the barbecue and allow to cool slightly before serving.
Garden cook pieces pictured for this recipe
Organic formed lipped wooden serving board found in our tableware section.
Handspun 6" carbon steel pan found in our cookware section
Handmade organic garden candle in terracotta pot found in our decor section
Hand forged metal barbecue tongs found in our tools section
Cooked using apple wood smoking chips found in our fuel section
and Sustainable British charcoal also found in our barbecue fuel section
