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WINE&DINE
210
April15
DIY Brunch Ideas
For those weekends when you just can’t be both red to go
out for a big brunch affair, try these simple yet delicious bites
and beverages at home. Whether you have guests to impress
or plan on brunching in bed, these easy-to-follow recipes will
turn any Saturday or Sunday into something extra-special.
Mediterranean Stuffed Mushr ooms
Serves 6-8
Ingredients
• 18 small white mushrooms, cleaned
• 150 grams light cream cheese (room temperature)
• 2 tablespoons ready-made pesto
• ½ cup semi-sundried tomatoes, finely chopped
• ½ cup pine nuts, lightly toasted
• Salt and pepper
•
¼
cup breadcrumbs
•
¼
cup grated Parmesan cheese
• Olive oil
• Parsley to garnish
Method
• Preheat oven to 200°C.
• Gently pull stems out of mushrooms. If the top of the
stem breaks off, dig it out with a teaspoon. Discard
about a third of the stems; finely chop the remainder.
• Thoroughly combine chopped stems with cream
cheese, pesto, tomatoes, pine nuts, salt and pepper.
• Place grated Parmesan and breadcrumbs in a small
bowl.
• Spoon cheese mixture into mushroom caps and dip
into breadcrumbs to coat the top of each mushroom.
• Drizzle a little olive oil on each mushroom.
• Bake for about 10 to 15 minutes, or until the mushrooms
are fairly tender and the bread crumbs are golden.
• Garnish with parsley leaf, and serve hot.
This recipe is courtesy of Expat Kitchen. For more details,
visit
expat-kitchen.com
.