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. 
  
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Preparation time: 

15 minutes 
Cooking time:

11 minutes 
Makes:

3 mushrooms
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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)
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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. 

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

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