CHRISTMAS PHEASANT RECIPES
STUFFED MUSHROOMS RECIPE - BBC FOOD
Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy. Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt.
Provided by Ellis Barrie
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.
- Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.
- Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.
- Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top.
- Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.
Nutrition Facts : Calories 445kcal, CarbohydrateContent 7g, FatContent 34g, FiberContent 5g, ProteinContent 25g, SaturatedFatContent 16g, SugarContent 6g
ROAST PHEASANT RECIPES - BBC GOOD FOOD
Raise your game when roasting pheasant. Discover recipes with all the trimmings that make an impressive centrepiece for Sunday lunch, or even Christmas Day.
Provided by Good Food team
Number Of Ingredients 1
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