Good evening everybody, sorry for the late entry this week, I had a busy weekend as I’m sure most of you did too! I’m now sat down enjoying e4’s Easter film and trying to avoid the thought of going back to work tomorrow – where have the last two weeks gone?!? – so it seemed like the perfect time to share my latest savoury recipe with you all.
How was everyones Easter weekend? I had a lovely day on Saturday with my mum and sister spent touring around Partridge’s Food Market and Kew Gardens – lots of tasty treats kept us fuelled for the day and I can’t wait to visit the market again! Sunday saw me eating my weight in chocolate and pick n’ mix (YAY they’re allowed again!!!) and then feeling sorry for myself for eating too much sugar for the rest of the day (nothing too new there)!
Right, on to the food now! This weeks recipe is the perfect midweek meal, I had it cooked and dished up in just over half an hour which makes it perfect for those nights where you want to spend minimal time in the kitchen but still want a yummy dinner. Stuffed mushrooms work with so many different fillings – you could try replacing the chorizo with prosciutto and the paprika with dried oregano or basil for an Italian variation of the dish – let your imaginations run wild!
Ingredients (Serves 2)
For the wedges:
1 Large Sweet Potato
1 Tbsp Olive Oil
Salt & Pepper, to season
For the mushrooms:
4 Portobello Mushrooms
70g Fresh Breadcrumbs
50g Cheddar Cheese (or any other hard cheese), grated
35g Cream Cheese (I used Philadelphia)
5 Slices Cooked Chorizo (about 40g)
2 Tbsp Spicy Paprika (sweet paprika will work as well if you want a more mild dish)
Salt & Pepper, to season
– Preheat the oven to 180C/160C Fan/350F
Cut the sweet potato into wedges and transfer to a baking tray. Drizzle with olive oil and season with salt, pepper and paprika. Toss the wedges in the oil and seasoning so they are evenly coated and place in the centre of the oven for around 30 minutes until they are browned and crispy.
Whilst the wedges are in the oven, prepare the mushrooms:
In a small bowl mix the breadcrumbs and grated cheese and season with salt, pepper and paprika; leave to one side.
Cut the stalk from the mushrooms and spread the cream cheese evenly in the centre of them.
Top the mushrooms with the chorizo slices and the cheesy breadcrumbs and place onto a baking tray.
Remove the cooked wedges from the oven and turn on the grill (broiler) to a medium heat. Place the mushrooms under the grill and leave to cook for 5-7 minutes, until the cheese is melting and the breadcrumbs are browned.
Remove the mushrooms from the heat and serve up with the wedges and green salad – speedy & delicious!