Sweet n Spicy Bramley Stuffed Mushrooms

Seven years ago, I walked out of my corporate job, into the nearest Trailfinders travel agency, and booked myself a round-the-world ticket. Two weeks later, I was at the airport, with one backpack, one ticket and one dream: to travel, free-spirited, unconstrained by time or any notion of post graduation normative values of what I ought to be doing. It worked. I returned, several months later, tanned, fatter, a better photographer and published author. Today, after work, I rediscovered the same sense of adventure, walking into a travel agency and planning a road trip along the U.S. west coast. Woop. Anyone up for joining me?

Oh. And I made these, to submit to a ‘readers recipe swap’ competition:

stuffed mushrooms

Sweet n Spicy Bramley Stuffed Mushrooms

(a recipe from my mum)

mushrooms: 6 small closed cup mushrooms or 3 large flat ones (you can use any type of mushroom you like here, so long as the stalk is removable to reveal an area for stuffing). (keep the stalks for the stuffing).
1 medium sized bramley apple
breadcrumbs (freshly made, using one slice of bread, toasted)
1cm stick of ginger
1/2 cup fresh coriander
1/2 red chili, de-seeded
squeeze of fresh lemon, to taste


Place everything but the mushrooms into a food processor and blitz until you have a chunky mix.

mushroom stuffing

Place the mushrooms upturned, onto a lined baking tray. Spoon the stuffing into the hollow of the mushrooms (where the stalks have been removed), and press in a little.

Place in oven at 150C for 30-40 minutes until the tops of the stuffing are starting to brown and crisp.

Best eaten hot. Great as a canape or starter. As a teen, I recall my mother making something akin to this, and it being a family favourite. I hope my own version is just as popular. Thanks mum. Love you.

mushroom plate

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