Scrumptiously snugly stuffed shrooms 

It’s getting colddderrrrrr and Autumn is finally gracing us with all its wonderful cozinesssss yayyyy. And what does all this mean I hear you ask? STUFFED MUSHROOMS for starters – literally for starters! Along with all the other glorious comfort foods that are perfect for chilly evenings like soups and pies, a stuffed mushroom for me is the epitome of Autumn cooking. What is contained in the filling can vary widely which makes them even more exciting. Here is one recipe idea — perfect for starters/appetisers or even a main meal accompanied with some delicious vegetables. 
Preparation time: 

15 minutes 
Cooking time:

11 minutes 

3 mushrooms
You will need…

🍁 3 portobello mushrooms 

🍂 1-2 cloves of garlic, finely chopped or 1 1/2 tsp garlic purée

🍁 1 handful spinach, finely chopped

🍄 1/4 courgette, chopped 

🍂 1 1/2 handfuls grated mozzarella 

🍁 Soy sauce 

🍂 Walnut oil

🍁 Bread (1 slice chopped into fine breadcrumbs)
How to make: 

1) Preheat your oven to 200°C. Peel the mushrooms and scoop out the brown insides and the stipe…stalk…?…just remove it haha and break into small chunks and (along with the brown part) put in a large jug. 

2) In the same jug, add the chopped spinach, garlic, courgette, bread and the cheese and the soy sauce; mix together and, with a spoon, transfer to the mushrooms. Drizzle walnut oil on top. 

3) Bake for 11 minutes until golden and crispy. 

It really is as simple as that. Wow your guests or even yourself with these magnificently marvellous mushrooms, Autumn style! 

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