Pheasant Stuffed Mushrooms
We adore anything with mushrooms but especially large field mushrooms. This is a simple recipe where the ingredients can be switched up depending on what you have in the fridge. It also works as a great starter.
|1 x||Garlic Clove|
|3 x||Pheasant Breast|
|1tsp x||Dried Sage|
the oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a tray top-side down and put in the oven for 5 minutes.
sweat the finely chopped shallot, mushroom stalks and garlic. Add in the diced pheasant breast and cook for 5 minutes on a moderate heat until the pheasant is browned all over. Once the pheasant has been sealed, add in the breadcrumbs and sage then stir.
from the heat and add it to the middle of the mushrooms. Next cover with a cheese of your choice and put it back in the oven for another 5-8 minutes.
as a starter put it on a bed of lettuce or as a main with mash potato or a quinoa salad.