Pancetta Wrapped Mushrooms With Sausage

As simple as it sounds, these are a bit of fun for breakfast!

I love mushrooms baked with a whole egg in them but my meat eating boys would rather have this version, they even eat the mushroom!

If you can’t find pancetta, thinly sliced streaky bacon is perfect!

Serves 4.

Ingredients

8 large portobello mushrooms

32 thin slices of flat pancetta, rind removed

8 small sausages

Method

Preheat the oven to 180 degrees Centigrade.

Scoop out the insides of the mushroom.

Lat it on the chopping board, top uppermost and lay four strips of pancetta over the top with an overhang.

Turn the mushroom over and tuck the pancetta into the centre.

Remove the skin from the sausages and push the meat into the centre of the mushroom, covering the pancetta ends.

Bake in the oven for 20-25 mins.

Crunchy Garlic Mushrooms with a Green Salad

This is a very simple dinner that the adults in our house enjoy, I’m still waiting for the boys to eat mushrooms!

I use gluten free bread, the cost of it can be out of this world so to save I often buy it when it’s reduced, make it into breadcrumbs and freeze, due to the cost the crusts go in too!

Fresh peas are in season, I’m so excited to see them again! If you don’t have fresh just defrost some frozen peas, no need to blanch.

Serves 2.

Ingredients

Mushrooms

4 large portobello mushrooms, brushed clean, stalks removed

80g fresh bread, gluten free or regular, crumbed

2 cloves garlic, minced

salt and freshly ground pepper

Salad

Two handfuls mixed lettuce leaves

15 green beans

15 fresh pea pods, shelled

1 spring onion

1 tablespoon olive oil

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

Method

Preheat  the oven to 180 degrees Centigrade.

Lime a baking sheet with baking parchment.

In a bowl, mix the breadcrumbs, garlic salt and pepper well.

Divide the stuffing into four and fill each mushroom, pushing down a little.

Pop in the oven for 10-15 mins until golden.

While the mushrooms are baking.

Bring a pan of water to the boil and blanch the beans and peas, cool under running water.

Slice the beans into halves or thirds, slice the spring onion finely.

Layer your salad, I tend to have a layer of lettuce followed by beans, peas and finally onion.

Mix the dressing ingredients and pour over.

Remove the mushrooms from the oven, eat hot or at room temperature.