Wild garlic stuffed mushrooms


I love a classic stuffed portobello mushroom for a starter in spring or autumn or as a light lunch or supper for myself any time of year.

It is so easy to make, yet very satisfying to eat. In the regular version I use garlic, of course, as mushrooms and garlic are a match made in heaven, but it works really well with the less pungent flavour of wild garlic too. The flavours are more subtle and it tastes more of spring.

Just make sure you season well so all the flavours come through.

Wild garlic stuffed mushrooms, serves 2 as a starter or light lunch

2 portobello mushrooms

6-8 wild garlic leaves

50 ml bread crumbs, ideally fresh

2-3 tbsp cream

50 ml grated sharp cheddar

salt, black pepper

butter for frying

oil for brushing

To serve:


balsamic glaze 

extra virgin olive oil

Wash and dry the mushrooms. Yank the stems out of the mushrooms without breaking the hats. Chop the stems and wild garlic. Brush the mushroom hats with oil on both sides and place hollow side up on a baking tray. Add seasoning and bake in a 200C oven for 15 minutes while preparing the stuffing. 

Fry the mushroom and wild garlic in some butter on medium heat until the mushroom pieces are golden brown. Lower the heat and add the breadcrumbs and cheddar. Add the cream and stir so the mixture just comes together. Season well. Divide the mixture on top of the mushrooms. Bake for another 5-10 minutes, until the stuffing is golden brown. 

Serve on rocket with olive oil and balsamic glaze or a more substantial salad. 

Dinner with chewy lemon cake as dessert

A while ago now I had my ex flatmates and their girlfriends over for dinner one weekday. I didn’t have time to prepare the supper the day before so I went shopping at lunch time and used some wellknown recipes for the dinner, but since  I wanted to try something new as well I baked a chewy lemon cake I had wanted to try for quite a while.

To start with I made Julia Child’s stuffed mushromms, served with dressed rocket and fresh baguette.

Next course was chicken thigh fillets with sambal oelek and basil, served with potato wedges and steamed broccoli.

For dessert I made the chewy lemon cake and served it with lightly whipped cream and fresh raspberries. I found the recipe on the Swedish food blog Pickipicki and it was just as popular as I expected it to be. It is chewy and gooey but light and fresh at the same time

Chewy lemon cake, serves 8

After Pickipicki’s recipe

2 egga
250 ml caster sugar
150 g melted butter
1 tsp vanilla
1 lemon
150 ml flour

Beat eggs and sugar fluffy. Add lemon zest and juice. Add vanilla and melted butter. Fold in the flour and pour into a greased springform. Bake in 150C oven for about 35 minutes. Serve cold, dusted with icing sugar together with lightly whipped cream and fersh raspberries. 

Ricotta stuffed mushrooms with persillade, parmesan and lemon

Just like the French I really enjoy a meal with two or three courses. Not because I always want to indulge but because eating the food in batches is good for me (anf my tummy). If I am really really hungry (starving) I am not a pleasant person to be around, and when food is then put in front of me I can’t control myself, my inner cave woman takes over and inhales the food, which most often than not gives me a tummy ache. Not ideal and yet I do this over and over… So the best way for me to eat is to break up the meal in courses so I can’t inhale so much food at one single time.

Also I love starters and finger food and see this argument as a good excuse…

Anyway – stuffed mushrooms are great, and I have a few different recipes on the blog already, but I still had to give you this recipe, because it turned out really well. There is enough lemon in the ricotta to feel fresh and zesty but not so much that it overpowers the parsley and garlic, instead the flavours just marry together. Serve as a starter with some rocket, balsamic vinegar and nice bread or as little rustic canapées.

Ricotta stuffed mushrooms with persillade, parmesan and lemon, serves 3

250 g chestnut mushrooms

150 g ricotta

100 ml grated parmesan

zest from 1/2 lemon

3-4 tsp persillade

salt, white pepper

melted butter for brushing

Rinse the mushrooms and remove the stalks. Brush all around with melted butter and place hollow side up in an oven tray.

Mix ricotta, parmesan, lemon zest, persillade, salt and pepper in a bowl and stuff the mushrooms with the mixture. Bake in 200C for about 20 minutes. Serve warm.

Spring luncheon

On Sunday Christopher’s mother came over for lunch. It was lovely and sunny outside and it is such a shame we don’t have a patio or a balcony, but with windows open it felt quite summery inside.

We had a lovely Sunday and managed to show Eileen all the photos from Syria (without sending her to sleep), enjoyed a nice bottle of Chablis and had a spring-themed three course lunch.

We had Julia Child’s stuffed mushrooms as a starter, followed by trout, dilly baby new potatoes and the best sauce for fish ever. For dessert we had a new tweaked version of the pannacotta with raspberry syrup. I made the syrup from 150 g fresh raspberries, 75 ml sugar and 2 star anise, and that made all the difference – adding more star anise.

Julia Child’s stuffed mushrooms, (Champignons Farcis) serves 4

The recipe calls for 12 smaller mushrooms, but I used 4 of the large flat mushrooms, and the quantities work fine.

4 large flat mushrooms (or 12 smaller)

30 ml melted butter

3 tbsp finely chopped onion

butter and oil for frying

3 tbsp chopped spring onions

the stalks from the mushrooms, finely chopped

3 tbsp breadcrumbs

30 ml grated Swiss cheese (I used Emmenthaler)

30 ml grated Parmesan (I used Cheddar instead)

1/2 tsp dried tarragon

4 tbsp chopped parsley

salt & white pepper

2-3 tbsp cream

20 ml grated Swiss cheese

30 ml melted butter

Remove the stalks from the mushrooms and put aside. Wash the mushrooms and dry them. Grease a roasting tina, brush the mushrooms with melted butter and place them in it, hollow-side up.

Fry the onion in butter and oil for a few minutes until soft but not browned. Add spring onions and the mushroom stalks and fry for another 5 minutes. Remove from heat and add grated cheese, parsley, tarragon, breadcrumbs and season. Pour in the cream spoon by spoon to make the mixture come together but without making it too creamy. Fill the four mushroom caps with the mixture and flatten with a spoon. Sprinkle grated cheese on top and pour over drops of melted butter. Bake i preheated oven, 190C for 15 minutes. I served the mushrooms with rocket and crema di balsamico.