My chives were the first herb to appear in the garden, mid-April, and now I also have a little parsley, some sage and thyme.
Time to make something herby!
Herby Stuffed Mushrooms
Clean/peel 400g (14 oz) large mushrooms and remove the stems – chop these and put them on one side. Whizz 70g (2 1/2 oz) wholemeal bread (about 1 slice) with a generous handful of fresh herbs in a blender/food mixer and mash in 75g (2 1/2 oz) cream cheese, some salt and black pepper and 1 egg. Mix in the reserved mushroom stems and press the filling into the mushrooms. Drizzle 1 tbsp olive oil over the top and bake for 30 minutes at 180°C. Just before they are done, sprinkle a little grated parmesan over the top.
These can be made as herby or spicy as you wish. Nice as a starter or side dish.
Do you have fresh herbs in your garden?