Life is NOT too short to stuff a mushroom!

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1½ Stuffed Mushrooms – details below

Balsamic Glaze & Nubbly Bread

Small glass Secret Red

Yesterday’s lunch was about as sudden as it gets – even after I’d started making it I wasn’t sure what it was!  

Getting peckish and with nothing planned I perused the surprisingly empty fridge (probably because I cleared it out the other day) and the only things I could find that really needed using up were 1½ chestnut mushrooms,  a small dish containing a tiny amount of leftover bread sauce (recipe for luxurious twist on bread sauce here) and a bit (little bit) of stuffing.  

I wondered about mushrooms on toast with a creamy sauce.  Not enough mushrooms to go on toast. 

I stirred the sauce and stuffing together in a thoughtful way.  I took a picture ...

Nice Pinterest friendly image - hint, hint!

The mushrooms and I looked at each other and then, inspired, I stuffed ’em! I bunged the bread sauce mixture into the mushrooms, scattered with panko crumbs, drizzled with olive oil and cooked in a hot oven till crispy and golden.  

I only had a few small salad leaves and half an onion to garnish but the balsamic glaze not only looked good but tasted great.  Phew – close one but I got away with it, again.

Today’s lunch was sudden too – last night I had tomato soup with cheese straws made from pastry scraps and today I had leftover cheese straws with a dipping sauce, so to speak, make by mixing roasted garlic mayonnaise into 2 tbsp leftover soup. 

See here for more ways to enjoy leftover soup including quite an unusual idea!

and

See here for lots of ideas for pastry scraps.