STUFFED MUSHROOMS & FREGOLA
Serves 6, Ready in 35 Minutes
Stuffed mushrooms with goat’s cheese, red onion & herbs, on a bed of green pesto fregola, topped with pecorino
These delicious stuffed mushrooms are fabulous on their own as a starter or we’ve paired them with a fresh pesto fregola here to make a main out of them.
The decadent yet earthy pairing of goat’s cheese and mushrooms is a given when the colder months come creeping in. This recipe takes a classic autumn flavour combination and injects a little bit of sunshine with a fresh green pesto fregola.
This dish is a bit of a blend of European flavours; from French goat’s cheese, to Cypriot lounza, to Sardinian fregola and Italian pesto and together, it just works!
Ingredients like fregola and lountza might be tricky to find depending on where you are in the world but don’t worry, there are some substitutes in the ingredients list.
INGREDIENTS
INGREDIENTS
500g fregola pasta (or use giant cous cous or another small pasta if you can’t find this)
x12 Large, flat mushrooms
Handful of mixed nuts, finely chopped and toasted
1 large red onion, cooked/ caramelised in olive oil
Small bunch of sage, finely chopped
Small bunch of thyme, finely chopped
x2 goat’s cheese batons (around 180g each. You ideally want the french style that is really gooey in the middle)
Salt & Pepper
Olive Oil
Toppings (optional);
Pecorino cheese, finely grated
Some Cypriot wine lountza, cut into strips and fried (use pancetta or bacon if you can’t find this)
METHOD
Start by preparing the pesto accoridng to the recipe in the link and set aside.
Place the mushrooms in a large roasting dish, with the inside of the cups facing up.
Add some onion to each of the mushrooms.
Add some goat’s cheese into each of the mushrooms.
Sprinkle each with a little sage and thyme
Add small dollops of pesto on top.
Then top with the nuts
Drizzle with olive oil and roast in the oven for 30 minutes or so until the filling has cooked and melted.
Towards the end of cooking the mushrooms, cook your fregola according to the instructions on the pack.
When the fregola is ready, drain and stir in some pesto through it (to taste).
When you’re ready to serve, lay the mushrooms on top of a little bed of fregola, top with the wine lountza and sprinkle some grated pecorino over the top.