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12
Stuffed Mushrooms
Serves 3 (as a starter)
½ cup fresh breadcrumbs
2 shortcut bacon rashers
20g melted butter
1 tablespoon chopped fresh herbs (such as
thyme, parsley and rosemary)
2 tablespoons ricotta
12 (300g) small cup mushrooms
Rocket salad, to serve
1. With the Low Rack in place, preheat oven
to 250°C.
2. Place breadcrumbs and bacon in the
Multi-purpose baking dish. Using the Oven
Tongs, lower the dish into the oven. Cook
for about 5 minutes or until breadcrumbs
are golden; using the Oven Tongs, remove
dish from oven. Finely chop bacon.
3. Place breadcrumbs, bacon, butter, herbs
and ricotta in a bowl. Mix to combine;
season with salt and pepper.
4. Twist and pull stems from mushrooms;
discard stems. Using a small spoon,
scoop slightly to neaten the hole in the
mushroom cap.
5. Using a small spoon, press the breadcrumb
mixture into the mushroom cavity. Outside
the oven, arrange mushrooms onto the
High Rack. Using the Oven Tongs, lower
the rack into the oven.
6. Reduce temperature to 200°C. Cook for
10 minutes or until mushrooms are just
tender. Serve with rocket salad.
Kumara Chips
Serves 4 (as a side dish)
250g thinly sliced kumara
Cooking oil spray
1. Preheat oven to 250°C.
2. Outside the oven, arrange sliced kumara
on the high and Low Racks. Spray with
cooking oil spray.
3. Using the Oven Tongs, lower the racks into
the oven. Cook for 5-10 minutes or until
crisp and beginning to curl.
Tip: Use a V-Slice or mandoline to slice
Kumara. Very thin slices will assist them to
curl and crisp.
Light Meals and Snacks continued