With things slowly spiralling out of control, and everyone of us trying to create some kind of new normal, what a better time to throw ourselves into the kitchen!
Yesterday was my boyfriends birthday, and with everything that's going on in the world right now (I refuse to say the Q word), I wanted to make it as special as possible. Cue 15 balloons, banners, 12 vegan lemon drizzle cupcakes, a vegan chocolate brownie and sparklers and we were good to go!
The best way to a mans heart is through his stomach (well... anyones heart if you ask me!) So, I wanted to made a feast fit for royalty, that would leave our mouths watering. For starters, I made THE BEST garlic stuffed mushrooms... (stay tuned for the incredibly quick and easy recipe below) and for mains we had my BBQ Chickpea and Tofu Rice Bowl.
IT WENT DOWN A TREAT!
Especially the stuffed mushrooms. I made four, with the idea of having one each to start, and then the left over two we could have with rice the next day for lunch. Did that happen I hear you ask? NO, no it did not. They were that yummy, my boyfriend ate them all, then and there.
There is no better feeling than the person you love wanting to eat ALL of what you made them!
So, are you ready to have a party in your mouth? A taste sensation for your tonsils? a..a... okay I don't know where I am going with this, but you get the picture.
These stuffed mushrooms are incredibly easy to make, and taste delicious.
Grab your aprons and let's do this!
Serves - 2
Cooking Time: 30 mins
4 Large Flat Mushrooms
3 Spring Onions
1 heaped tbsp of vegan butter
30g Vegan Cheese (I used Tesco's Free From Coconut Oil Alternative Cheddar with Garlic and Chives - I can't seem to find it on their website to link it)
1 tsp of easy garlic ( I use Asda's own brand!)
2 tbsp bread crumbs
Cracked black pepper
A shaking of Aromat (to taste)
Chilli Flakes (optional)
Vegan Parmesan cheese (to grate on top)
Preheat the oven to 200C (fan)
Grab a baking try and line with tinfoil. Take your large, flat mushrooms and remove the stems (place these to one side, you're going to dice them and add to your stuffing), place them onto your baking tray and put to the side for later.
Chop your chestnut mushrooms and spring onions into small, diced pieces and place to one side
Heat the vegan butter in a frying pan, on a medium heat, when it has melted add the chopped chestnut mushrooms, spring onions and easy garlic. Give it a nice stir to make sure the butter and garlic have coated everything. Add your cracked black pepper, aromat and chilli flakes. Fry for 2-3 minutes.
Add in your breadcrumbs and give your mixture another good stir. You want your breadcrumbs to start to brown off, fry for another 2-3 minutes.
Slice your cheese of choice (you're best going for a crumbly one, or alternatively you could use soft cheese) and crumble this into your pan. Mix this in until it's melted.
Grab your baking tray with your large flat mushrooms on and spoon the mixture into them. Grate a little bit of vegan parmesan cheese onto each one - if your heart desires.
Place in the oven and cook for 20 minutes.
These are fantastic as a starter, or amazing with rice. Let me know what you think in the comments below!