Mushroom Basil Omelette With Smashed Tomato Food

MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO

Steps:

• Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
• Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
• In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
• Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
• While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.

BASIL MUSHROOMS IN CREAM SAUCE

Steps:

• Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

STUFFED PORTOBELLO MUSHROOMS WITH TOMATO AND BASIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.
• Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.
• Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.