Bread Crumbs

Portobello Delight

Ingredients:
6 Portobello mushrooms
Splash olive oil
1 onion, chopped
2 cloves garlic, crushed
6 rashers bacon, chopped
300 grm Cream cheese
1 cup tasty cheddar cheese
¼ cup grated Parmesan Cheese
1 egg and 1 egg yolk beaten
¾ cup Panko bread crumbs
Salt and pepper

Method:
Chop the mushroom stalks and reserve the caps on a papered baking tray. Heat the oil in a frying pan and sauté the onion and garlic until tender. Add the mushroom stalks and bacon and cook for a further 10 minutes. Stir through the cream cheese and tasty cheese. Divide the mixture between the mushroom caps. Top with equal amounts of parmesan and panko bread crumbs and place into a 180° oven. Bake for 8 minutes or until panko bread crumbs are golden brown. Enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Potato, Leek & Cauliflower Bake

Bake Ingredients:
3 Large Potatoes cut into 2 cm cubes
½ head cauliflower trimmed and cut into small pieces
2 leeks washed and sliced
Mondo Doro Chorizo mild
1 cup fresh bread crumbs

Béchamel Sauce Ingredients:
4 table spoons Butter
4 tablespoons plain flour
2 cup milk
2 cup cheddar cheese
A good pinch of salt

Method:
Place potatoes in a pot of lightly salted water. Bring to boil. Add cauliflower cook for about 3 minutes. Drain. Preheat oven to 180. In a frying pan cook of chorizo and leeks. Butter a shallow dish and place the potato and cauliflower. Add the chorizo and leek.
In a saucepan add the butter, flour, milk and salt whisk over a medium heat until it thickens. Cook for a further 2 minutes then stir in cheese.
Add the white sauce to the cauliflower potato mix. Top with fresh bread crumbs. Cook for 30 minutes or until bread crumbs are golden brown.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Field Mushrooms with Goat’s Cheese & Spinach

Ingredients:
6 field mushrooms
½ tblspn olive oil
Salt & pepper
1 bag of baby spinach
150gm soft goat’s cheese
4 – 6 tsps green olive tapenade
2 tblspns fresh bread crumbs
2 tblspns grated parmesan
½ tsp olive oil extra

Method:
Drizzle mushrooms with oil and sprinkle with salt and pepper before placing on a lined baking dish with the white side up and cooking in a 180° oven for 10 minutes. Meanwhile cook spinach in a lidded pan with a little water until wilted, allow to cool and squeeze out as much water as you can before chopping. Mix the spinach with goat’s cheese and a little salt and pepper. Turn the mushroom over so it is brown side up and spread with the tapenade followed by the spinach mixture. Combine the breadcrumbs, parmesan and oil together and sprinkle over the top of the mushrooms. Return to the oven and bake until golden, approx. 15 minutes.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: