Stuffed Mushrooms

Every Christmas my fam-bam looked forward to my Savoury Vol-au-Vents,

since discovering Gluten issues, however, these pastry favourites have been missing from our festive fare ~ Until Now!

Gorgeous Portabello Mushrooms make the perfect Gluten Free alternative to carry my luscious, slightly curried, mince filling.

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Start with 2 cups of water in a mixing jug & add in 2 tablespoons of tomato sauce, 3 tablespoons of gravy powder, 1 tablespoon of curry powder, 1 teaspoon of minced garlic & a jolly good sprinkling of dried mixed herbs. Combine that lot well & set aside.

Heat a glug of oil in a frypan & cook off 500g of chicken mince, remembering to season ever so generously with salt & white pepper for flavour.

Pour the liquid mixture over the mince & stir well. Next, throw in a cupful of mixed frozen veggies & let it all simmer away to soften them up.

Then comes the kicker……..chuck in a good solid handful (about 1 cup) of grated cheddar cheese to melt through which will thicken it all up slightly.

Now, the fun bit – drizzle a wee bit of oil on a baking pan & brush it all over before lining up your mushrooms. Gently push the stalks away from you with your thumb until you hear them break then pull back again slightly to pop them out cleanly. Put your mushroom cups on the oiled tray, fill them with the mince mixture & then crown them gloriously with more grated cheddar cheese.

Whack that lot in a 180c oven for 15 minutes & It’s Chompin Time!

A simply stunning way to kick off Christmas morning.

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