Stuffed Mushrooms

Well, I got carried away on Friday night, lashing out on six delicious large mushies. These little guys can be stuffed with all sorts of lovelies. Due to a lack of decent spinach at the supermarket I had to stuff the little blighters with something else. These are tasty . . .

Stuffed Mushrooms
Ingredients
8 large mushrooms (the big variety)
1 tablespn olive oil
1 small leek, chopped
1 celery stick, chopped
100 g firm tofu (mine was mixed with peanut satay sauce, perfectly OK in this recipe)
1 courgette (zucchini, or zukes), chopped
1 carrot, chopped
100 g/1 cup wholemeal breadcrumbs (mine were out of date so just grate some brown bread in lieu)
2 tablespns chopped basil
1 tablespn tomato puree (paste)
2 tablespns pine kernels/nuts
75 g/ 3/4 cup cheddar cheese, grated
150 ml/2/3 cup vege stock
salt n pepper
green salad, to serve

Method
1. Remove the stalks from the mushrooms and chop finely.
2. Heat the oil in a frying pan. Add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook for 3 - 4 mins, stirring.
3. Stir in the breadcrumbs, basil, tomato puree/paste and pine nuts. Season with salt and pepper to taste.
4. Spoon the mixture into the mushrooms and top with the cheese.
5. Place the mushies in a shallow ovenproof dish and pour the veggie stock around them.
6. Cook in pre-heated over at 220 degrees C/425 degrees F/Gas Mark 7 for 20 mins or until cooked through and the cheese has melted. Remove the mushrooms and serve immediately with the green salad.