- 4 large mushrooms
- Salt and pepper
- Left over tomato pasta sauce
- Chopped parsley
- Olive oil
Stuffed mushrooms, I tend to make these when I have some left over tomato and bacon pasta sauce.
Remove the skin and stalk of the mushrooms, coat with a little olive oil all and place on a foil lined baking tray.
Using a hand held food processor wiz the sauce up so it has a puree / thick soup consistency. Season with salt and pepper. Spoon this into the mushrooms, sprinkle with chopped parsley. Now sprinkle plenty of breadcrumbs over the top. Place on the middle shelf in a preheated oven for 40 mins gas mark 7.