Ok… I just had to add this recipe for Alan’s sardine stuffed mushrooms, as I sit here at half eight on a Friday evening. He is making dinner tonight while I finish some work, and he had some mushrooms left over… and some tinned sardines. I think I’ve found my new favourite flavour. Here’s how he did it.
- Mushrooms – cleaned and with the stalks removed. Just your normal bog standard shrooms… although this would also work with the larger Portobello mushrooms too.
- Sardines. Alan used tinned (in brine) but fresh would be lovely too – as long as you have already cooked them and removed any bones
- Couple of knobs of butter, and/or a couple of glugs of olive oil
- Salt and freshly cracked black pepper
There are no quantities there… but a rule of thumb would be around a heaped teaspoon of sardine for each medium sized mushroom
- Mash the sardines with a fork. Alan didn’t flavour his, but you could add a bit of garlic or chili, or paprika
- Stuff the mushrooms with the mashed sardine and press down well. Keep filling and pressing down until the top is levelled off and pretty flat
- Sprinkle with salt and pepper on both sides
- Pop a couple of knobs of butter into a frying pan and place on a medium heat. Add a small glug of olive oil to stop the butter burning. Or just use olive oil on its own
- Once the butter has melted, pop the mushrooms in. Don’t crowd the pan or they’ll end up sauteéd instead of fried.
- Cook for a couple of minutes until the underside is starting to brown, then flip them gently. If you’ve rammed that sardine in right, it shouldn’t come out
- Cook for another couple of minutes, turning if necessary until the mushrooms are golden brown and the mushroom has softened.
- Serve hot!
I’d say that 4 mushrooms per person would be a substantial starter, or you could serve them as a side dish.
Healthy option. Ok ok… you could just drizzle the raw stuffed mushrooms with a teeny bit of olive oil and grill them – but where’s the fun in that?