28 May Massive mushrooms stuffed with sundried tomato, pine nuts, basil and cheese
As the climate becomes more Mediterranean so should our diets! I don’t mean to trivialise climate change, it’s just that in the UK a slight climate change isn’t such a terrible thing. Weather has never bean our strong point. So far this year it’s been a lovely Spring and today felt positively hot. Days like these I like to eat light food that makes me think of holidays in Italy or the South of France. These mushrooms are perfect for sitting in your garden with a glass of wine and envisioning the glistening Mediterranean Sea, even if you’re just staring into your murky pond.
2 Portobello mushrooms or similar
200g ricotta or another soft, white cheese
Handful fresh basil 5 sundried tomatoes
Handful pine nuts, toasted
2 tablespoons olive oil 2 slices halloumi
Salt and pepper to taste