Serves
6
Can be Vegan*
Ingredients
6
medium sized open mushrooms
oil to fry mushrooms
225g/8oz packet fresh filo pastry (use frozen if fresh unavailable)
25g/1oz butter/vegan margarine*
1 packet apple and herb stuffing mix (or use your own favourite stuffing mix)
30ml/6tsp cranberry or redcurrant sauce
Note: to make
this even more delicious (although not suitable for vegans) top the
stuffing with a small slice of vegetarian brie or cream cheese with
garlic before adding the cranberry or redcurrant sauce.
Method
Preheat
oven 190°C/375°F/ Gas Mark 4-5.
Fry mushrooms
for 3-4 minutes on each side until tender. Then cool (can do this
the day before).
Make the stuffing
mix according to the packet instructions. Leave to cool.
Fill each mushroom
with stuffing. Take 3 sheets filo pastry at a time. Cut in half so
you have 4"-5" squares. Take one square, brush with melted
butter. Place another square on top at an angle, brush again. Do
same with 3rd sheet.
Place stuffed
mushroom in middle. Top with 1 tsp of cranberry or redcurrant jelly.
Bring edges of pastry up and pinch together to form little parcel
('money-bag' shape). Make up rest of parcels.
Brush with melted
butter and place on greased baking tray into preheated oven 15-20
minutes until pastry is golden. © copyright
Lyn Weller 1998
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