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    Herb, Mushroom and Pine Nut Stuffing

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    Herb, Mushroom and Pine Nut Stuffing

    Wonderful with roast chicken, or as a stuffing for vegetables.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6-8 with a roast


    • 50g butter
    • 1 large onion, chopped
    • 2 garlic cloves, chopped
    • 600g mixed fresh mushrooms, roughly torn or chopped
    • 40g dried ceps, soaked in 200ml hot water
    • 70g Parmesan, grated
    • 50g pine nuts, toasted
    • 2 tbsp chopped flat leaf parsley
    • 2 tbsp shredded basil
    • 100g fresh coarse breadcrumbs
    • Salt
    • Freshly ground black pepper
    • 2 eggs, lightly beaten
    • 2 tbsp olive oil


    1. Preheat the oven to 190°C/gas 5.
    2. Melt the butter in a large frying pan over a medium heat. Add the onion, cook gently for 3-5 minutes. Add the garlic and cook for 3 minutes. Add the fresh mushrooms, cook for 5 minutes.
    3. Strain the ceps, squeeze dry, chop and add to the pan. Cook for 2 minutes. Transfer to a bowl. Cool.
    4. Add the Parmesan, pine nuts, herbs and 85g breadcrumbs. Season well. Add the eggs. Put in a baking dish, top with the remaining breadcrumbs and drizzle with the oil. Bake for 20 minutes. Serve in slices.

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