Mushroom Roast

I've been doing this recipe for over 5 years and it’s one of our favourites. I've tried adding the removing ingredients and it gets better and better. The pineapple for example gives a sweet taste that makes the whole difference. Serve it with rice and salad and you have a perfect meal.

Ingredients:

250g closed cup chestnut mushrooms sliced

3 cloves of garlic smashed

½ onions chopped

3 sticks of spring onion chopped

10 cherry tomatoes cut in half

A handful of chives chopped

1 carrot diced

227g pineapple pieces in fruit juice 

113g breadcrumbs

Salt

Black pepper

1 – Fry the garlic and onion until tender

2 – Cook the mushroom together with the garlic and onions for about 7 minutes stirring from time to time.

3 – Add the carrots, chives, tomatoes and the spring onions, salt and black pepper stirring for 5 minutes

4 – Pour the pineapple and the juice and keep stirring for another 5 minutes.

5 – Turn the fire off and add the breadcrumbs

6 – Pour the mixture into a greased baking tray and press it with your hands so it gets all together

7 – Sprinkle the Parmazano on top of it and bake it on a pre-heated oven at 180c for 35 minutes

I hope you like it as much as we do. Enjoy!!