Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms
You can never have too many hor d'oeuvre recipes, so give Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms If you have soy sauce, a grinding of salt & pepper, crunchy peanut butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.
Preheat the oven to 220c/200c fan/425f /gas mark 7.
Peel the skin of the mushrooms and make sure they are clean. Use a piece of kitchen roll if you need to dust them off.
Grate the carrot and courgette in a bowl and mix well.
Add the peanut butter and soy sauce to the grated carrot and courgette and mix well together. If the mixture is too stiff, you can add a little more soy sauce, but the mixture should be quite thick. Season with salt and pepper.
Pile the mixture into the four mushrooms and top with the grated cheese. Pop in the oven on a pre-heated baking tray for 20-25 minutes until the cheese has melted and started to brown.
Serve with a selection of vegetables or with a baked potato and salad. If you would like to serve as a starter, just serve with a little salad.