Feeling like we should probably do some exercise (after last night’s excesses) Dan and I got up this morning and went to our Saturday morning BODYPUMP class. After that I showered quickly and jumped on the tube out to Essex to spend some time with my parents.
I always love heading home – the family house is the same one I’ve lived in all my life, (it’s even the same house that my mum has lived in all her life too). It’s in the middle of nowhere in the Essex countryside, surrounded by fields and open space and I find it very relaxing just being there and spending time with my family. Plus it looks exceptionally beautiful at the moment in the sunshine with the wisteria looking (and smelling) absolutely stunning.
Poppy kept trying to get in my photos – the little camera hog – so I gave her her own moment in the spotlight!
Mum had gone to the local farm shop, Calcott Hall, the day before, as she knew I was coming and had bought the hugest Portobello mushrooms I’ve seen in a long time, so I set about creating dinner using them. I decided to stuff them – it would be a waste to chop them up when they looked so amazing so I decided on a fairly decadent dinner of blue cheese, avocado and bacon stuffed mushrooms topped with toasted walnuts and served with roasted asparagus.
I started by chopping the bacon into small pieces (I find this easiest with scissors) and frying it off until browned. I then crumbled up the blue cheese (I used St Augur cheese, but any type of blue cheese would work, Stilton or Dolcelatte or any cheese in fact. This would work well with brie or cheddar, I can’t think of a cheese that wouldn’t go with bacon and avocado). Then I chopped up the avocado and arranged it inside the mushrooms along with the cheese and bacon.
I seasoned with salt and pepper and drizzled some olive oil over the top. I placed these under the grill along with the asparagus that I’d added oil and seasoning to, for about 5 mins but check every minute or so to see how they’re doing.
Whilst the mushrooms were grilling I toasted some walnuts in a dry frying pan until they had browned a bit and when the mushrooms came out of the oven I topped them with the walnuts and they were ready to serve. In hindsight, I don’t think I needed two of these mushrooms, one with some extra vegetables would have been enough as they were very rich and filling. They seemed very decadent and they were a heavier meal than I’d normally have on a weeknight but they definitely hit the spot and they felt like I was having a real treat.
The beauty of these mushrooms is that you can change-up the fillings so you’ll never get bored. Off the top of my head, mozzarella and tomato stuffed mushrooms or chorizo and sweet pepper or garlic, spinach and cream cheese all sound delicious and the combinations are endless. In hindsight, I don’t think I needed two of these, 1 with some extra vegetables would have been enough as they were very rich and filling.