First catch your rabbit or wild duck, gather some herbs and go wandering across the fields for mushrooms before slow-cooking this delicious midwinter feast for six or more.
Cheesy Stuffed Mushrooms
These little morsels are deceptively simple to make – but oh-so-tasty!
24 medium-sized button mushrooms
100g feta or blue cheese, chopped or crumbled
2-3 cloves garlic, crushed
olive oil (we used Ceres Extra Virgin)
Preheat the oven to 180°C.
Using a sharp vegetable knife, trim the ends of the mushroom stalks. If necessary, give the mushrooms a quick wash. Shake off any water and lay on a clean cloth or paper towel. Remove the stalks and chop finely. Put stalks in a small frying pan together with a generous drizzle of olive oil and the garlic. Lightly sauté. Mix together in a bowl with the cheese.
Place mushrooms on a baking tray, round side up. Brush with olive oil and put under the grill for 5-10 minutes. Remove from oven and turn each mushroom over. Fill each cavity with as much of the cheesy mixture as will fit.
Place tray back under the grill for approximately 10 minutes, until cheese is melted.
To serve, transfer onto a warm platter and sprinkle with fresh herbs.