Mushroom Stuffed Filo Parcels
Wishing you a very Merry Christmas
Mushroom Stuffed Filo Parcels place a stuffed mushroom in the middle of the filo pastry and top with a teaspoon of cranberry or red currant sauce. Very festive!
6 flat field mushrooms
Oil to fry the mushrooms
8 ounce packet fresh or frozen filo pastry
1 tablespoon melted vegan margarine
6 teaspoons cranberry or red currant sauce
Extra cranberry or red currant sauce, to serve
1 packet vegetarian stuffing mix
Parsley, lemon and thyme
1 small onion, finely chopped
1 stick celery, finely chopped
1-1/2 teaspoon vegan margarine
2 ounces roasted hazelnuts, chopped
Soya milk, for binding
Pre-heat the oven to 375 degrees. Fry the mushrooms for 3 to 4 minutes on each side until tender, then cool.
Make up the stuffing mix of your choice. Fry the onion and celery in the margarine, and then add the stuffing mix and hazelnuts. Add a little Soya milk if necessary to bind together. Leave to cool.
Fill each flat field mushroom with the stuffing mixture. Take three sheets of filo pastry at a time. Cut in half so you have 10 squares.
Take one square and brush with melted butter or margarine. Place another square on top at an angle, and brush again. Do the same with a third sheet. Place a stuffed mushroom in the middle of the filo pastry and top with a teaspoon of cranberry or red currant sauce. Bring the edges of the pastry up together and pinch them to form a little parcel (moneybag shape). Make up the rest of the parcels in the same way. Brush with melted margarine and place on a greased baking tray.
Bake in the pre-heated oven for 15 to 20 minutes until the pastry is crisp and golden. Serve dish hot with extra cranberry or red currant sauce.
Recipe makes 5 servings
Serving size: 2 squares