Rocket and Tomato Stuffed Mushrooms

These hearty stuffed mushrooms make a summer salad more substantial, luxurious and full of flavour. I hate a boring, plain salad of leaves alone, for me it needs robust textures and flavours entwined; herbs, spice, heat, lentils, grilled veg, and these amazing mushrooms are some of my favourite salad enliveners.
These mushrooms are also great in a wrap with crisp lettuce or with crisp potatoes and steamed veg on a cold evening..
Ingredients: For 4

4 large portabello mushrooms

3 tomatoes, diced

1 fat clove garlic

1 cup rocket

pinch of cayenne

salt and pepper to taste

40g melting vegan cheese

Preheat the grill on a medium high heat or place a grill pan on the stove. Place the mushrooms under the grill, gill side down (gill side down also in a grill pan) just for a couple of minutes to soften slightly. In a bowl, mix the tomatoes and all their juice with the crushed garlic, cayenne, salt and pepper to taste and a handful of chopped rocket. Divide this mixture between the mushrooms (gill side up), top with a handful of rocket and a sprinkling of vegan cheese. Place back on the heat until golden and softened and piping hot. Use the juices in the pan in your salad dressing for a deep, earthy, mushroom flavour.

 

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