Recently with Caroline and friends in Sevenoaks we made delicious Thai mango chilli and lime cups and then these mushrooms (I know I have made these before.......and yes they have some cheese! )
Thai Mango Chilli and Lime Cups
Ingredients
- 1 mango
- 1 red chilli
- ½ red onion
- handful coriander leaves
- juice 1 lime
- 2 tbsp sweet chilli sauce
- 32 mini croustade cups
- Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
- Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they'll be firm. Or better still cut a packet of tortilla wraps into squares, then quarters and then using the mini tart shaper arrange in the mini muffin tin! cook these after spraying with a little olive oil for about 6-8 mins for crispy shells.
Cheese & Herb Stuffed Mushrooms
These bite-sized mushrooms are filled with a cheesy filling, then baked to perfection on the Medium Bar Pan.
18-20 white closed cup mushrooms (about 550g total weight)
Olive Oil for spraying
225g full fat soft cheese with garlic and herbs
55g walnuts, finely chopped
1 spring onion, finely chopped
25g prosciutto finely diced
2 tablespoons fresh breadcrumbs
2 tablespoons snipped fresh parsley
1/2 teaspoon dried Italian herb seasoning
25g fresh Parmesan cheese, finely grated
1. Preheat oven to 200 degrees, 180/Gas 6. Remove stems from mushrooms, discard stems. Place mushrooms in Stainless 4 litre Mixing Bowl. Lightly spray with olive oil using Kitchen Spritzer, toss gently to coat. Place mushroom caps, rounded-side down, on Medium Bar Pan.
2. Place soft cheese in Classic Batter Bowl. Finely chop walnuts on Cutting Board using Food Chopper. Finely chop spring onion and finely dice prosciutto using Santoku Knife. Add walnuts, spring onion, prosciutto, breadcrums, parsley and herb seasoning to batter bowl. Grate parmesan into bowl using Deluxe Cheese Grater fitted with fine grating drum; mix well.
3. Using Small Scoop, place rounded scoop of cheese mixture on centre of each mushroom cap; flatten slightly. Bake 15-20 minutes or until lightly browned. Place pan on stackable Cooling Rack; transfer mushroom caps to serving platter using Mini-Serving Spatula. Serve Hot.
Makes 18-20 stuffed mushrooms
