I remember the first Valentines day Jimi and I had in our own home, I was 9 months pregnant with River, just days away from dropping, and was an all-round hormonal mess! But during my crazy nesting state, I got the overwhelming urge to cook something special for my soon-to-be hubby.
And back then this was unusual, we’d survived the previous six months on corned beef hash and pasta bake, but I persisted and managed to magic up my first ever home-cooked three course dinner — which has now become ‘our meal.’ Something we cook together every valentines evening, awww cute.
The meal is as follows: a starter of mussels in white wine sauce (boil in the bag of course!), a main of sirloin steak with a peppercorn sauce and then a side of fries, finished off with a bannoffe pie for desert!
However this year, with my new found culinary confidence, I decided to add a little something to our plate of Valentine tradition (risky) — these stuffed-garlic mushrooms, and I envisioned them fitting snugly in-between the steak and the fries.
Now we’re talking some seriously tasty shrooms here.
The herby, garlic butter gives off the most enticing, earthy aroma, and the sticky, sweet balsamic reduction finishes the whole thing off perfectly — I wish I’d made more of this sauce, I’d of totally drizzled it over my steak, and all.
Sometimes tweaking tradition is a futile exercise, changes for changes sake, but not in this case — these Cherry Tomato And Mozzarella Stuffed Garlic Mushrooms With Balsamic Reduction compliment the rich sirloin meat perfectly, they’re honestly to frickin’ kill for!
- 50g (1/4 cup) butter
- ½ tsp garlic powder
- Small handful fresh parsley, finely chopped
- 300g (10½oz) chestnut mushrooms
- 10 cherry tomatoes, halved
- 125g (4½oz) ball mozzarella, cut into chunks
- 60ml (1/4 cup) balsamic vinegar
- 2 tsp brown sugar
- Preheat the oven to 180C/350F.
- Place the butter in a microwaveable dish and heat for around 10 seconds, or until melted. Add the garlic powder and the parsley, mix well.
- Remove the stalks from the mushrooms and place in a single layer in an ovenproof dish, Use a pastry brush to brush all over with a generous amount of the garlic butter.
- Place a cherry tomato half in each mushroom and top with the mozzarella chunks. Bake in the preheated oven for 15-20 minutes.
- Meanwhile, place the balsamic vinegar in a small pan, add the sugar and bring to the boil, allow to simmer vigorously for 5-10 minutes, until reduced.
- Once the mushrooms have cooked, transfer to a serving platter and drizzle with the reduction, serve immediately.