Gluten and Lactose Free Stuffed Mushrooms with Salmon and Steamed Veg
I like to practice what I preach and just about all our meals are cooked from totally fresh ingredients. By cooking with fresh products I know exactly what is going into my cooking, which for me is important from an allergy point of view, plus I like the fact that there isn't any added salt, sugar or additives going into my meals. However every now and again I come across certain pre-made products that look interesting and aren’t that bad when you look at the ingredients. Surprisingly some of the Gluten and Lactose free products available, have so many other additives added to try and replace the ingredients that you can't have, that I end up not buying them because they just aren't that good for you. That's why, when I find something that has quite basic ingredients and is also quite reasonably priced, I like to experiment.
When I saw this Gluten and Dairy free stuffing from Tesco’s, I decided to give it a try. I used it as stuffing for a Sunday lunch and was pleasantly surprised, it didn’t taste like sawdust like most gluten and dairy free foods!!!! (including some of my disasters), I decided to get creative and stuffed mushrooms were the outcome.
Stuffed Mushroom Ingredients –
1 pack of Free From sage and onion stuffing mix
4 large Portabella Mushrooms
1 large red onion finely chopped
½ Courgette, grated
½ Medium Aubergine, finely chopped
½ Red pepper
½ Green pepper
1 tbsp. of oil
4 Salmon steaks
1 large orange
1 – Place the Salmon steaks in a dish and juice the orange over the top, place to one side.
2 - Preheat oven to 180C
3 – Prepare the stuffing as stated on the packed and leave to stand.
4 – Heat the oil in a pan, add the onion, gently fry until soft.
5 – Add the courgette and aubergine, simmer for approx. 5-10 mins until soft.
6 – Now add the peppers and cook for another 5-10 mins until soft.
7 – Remove stalks from the mushrooms, place in an oven proof dish. Mix stuffing and veg mix thoroughly, stuff the mushrooms, cover with foil or lid.
8 – Place salmon and mushrooms in the oven for around 20 mins, then remove cover from mushrooms and cook for a further 10 mins.
9 – Served with steamed vegetables.