8 mushroom cups, each 5 cm (2 in) across
basil leaves or tomato wedges, to garnish
basil leaves or tomato wedges, to garnish
for the marinade
3 tomatoes, skinned and seeded
60 ml (2 fl oz) 1/4 cup olive oil
4 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
freshly squeezed juice of 1 orange
60 ml (2 fl oz) 1/4 cup olive oil
4 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
freshly squeezed juice of 1 orange
for the filling
1 aubergine (eggplant)
1 clove garlic, crushed
1/3 cup (3 oz) 90 g cream cheese
1 clove garlic, crushed
1/3 cup (3 oz) 90 g cream cheese
method
1. Remove stalks from mushrooms. Arrange mushrooms in a dish.
2. To make marinade, place mushroom stalks in a food processor fitted with a metal blade with tomatoes, oil, salt, pepper, sugar, orange juice and basil and process until smooth.
3. Spoon marinade into each mushroom cup and pour remainder into dish.
4. Cover with plastic wrap and leave in a cool place for 1 hour.
5. Meanwhile, preheat oven to 220°C (425°F) Gas 7.
6. Make the filling, bake aubergine (eggplant) for 15-20 minutes, until skin looks burnt and flesh is tender.
7. Cool, then peel away skin and scrape flesh into food processor.
8. Add garlic, cream cheese, salt and pepper; process until smooth.
9. Remove plastic wrap and bake mushrooms for 5 minutes. Spoon aubergine (eggplant) mixture into each cup, then return to the oven for a further 5-8 minutes, until filling has set and the mushrooms are tender.
10. Serve as a snack or starter, garnished with basil leaves or tomato wedges.
2. To make marinade, place mushroom stalks in a food processor fitted with a metal blade with tomatoes, oil, salt, pepper, sugar, orange juice and basil and process until smooth.
3. Spoon marinade into each mushroom cup and pour remainder into dish.
4. Cover with plastic wrap and leave in a cool place for 1 hour.
5. Meanwhile, preheat oven to 220°C (425°F) Gas 7.
6. Make the filling, bake aubergine (eggplant) for 15-20 minutes, until skin looks burnt and flesh is tender.
7. Cool, then peel away skin and scrape flesh into food processor.
8. Add garlic, cream cheese, salt and pepper; process until smooth.
9. Remove plastic wrap and bake mushrooms for 5 minutes. Spoon aubergine (eggplant) mixture into each cup, then return to the oven for a further 5-8 minutes, until filling has set and the mushrooms are tender.
10. Serve as a snack or starter, garnished with basil leaves or tomato wedges.
serving amount
serves 4.
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