Easy mid-week Caprese stuffed mushrooms

My friends Pattie and Pete, in St. Lucia, who I have told you about before now, regularly produce these lovely organic mushrooms. They did have a set back some months ago when we had a storm which came with a lot of water and literally wiped out their production. They had to start from scratch. This environment, like anywhere on earth, can be quite harsh. Things are pretty much restored to normal and Mark and I now eat mushrooms every week as they are so fresh and organically produced, low in calories, zero fat and have some good nutritional qualities, including high fibre, anti-oxidant properties and like humans produce their own Vitamin D when exposed to sunlight.

Easy mid-week Caprese stuffed mushrooms Recipe

Serves 6 as starter, 4 as main

680g (1.5lbs) fresh mushrooms, bigger is easier

227g (8oz fresh mozzarella)

2 or 3 tbsp basil pesto

1 plump clove garlic minced

100g (3.5 oz) melted butter

approx. 300g (10 oz) roughly chopped fresh toms (cherry toms are best)

I was a little worried about using the name ‘Caprese’ in this title, but it so efficiently says mozzarella, basil and tomato that I got over my precious self. I tried to buy some ready made pesto (yes I know slap wrists) but there was none to be had, so I made a small batch of homemade and I’m glad I did as it reminded me that it is so easy to do and has got to be better if made at home as you know exactly what you’re consuming. Also, this time I made the pesto with cashew nuts instead of pine nuts as there were none to be had in the shops, and they worked well and are less expensive.

• Preheat oven to 170ºC (340ºF)
• Carefully remove the stalks and lay the mushrooms out on a baking tray or casserole dish. I keep the stalks and chop them up in an omelette or toss them with some garlic and butter or even just salt and pepper for adding to a salad.
• Add the minced garlic to the melted butter and season with salt and pepper. Liberally brush the inside of each mushroom no matter what its size using all the mixture.
• Share the pesto between the mushrooms.
• Stuff until popping with the tomato and mozzarella.
• Bake until the mushrooms are soft and their juices flowing and the cheese is well melted. About 30 mins depending on your oven.

If you’ve used large mushrooms they can be the main feature of your meal or you can have them beautifully poised on the top of a lunch time salad. Either way they are delicious and healthy.

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