Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms

Ingredients

• 1 large carrot. grated peeled
• 1 cup mature cheddar grated
• 4 tbsp crunchy peanut butter 
• 4  portabello mushrooms or any large flat cap mushrooms)
• 4 servings grinding of salt & pepper good
• 2 tbsp soya sauce (sometimes I use Worcestershire Sauce)

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat the oven to 220c/200c fan/425f /gas mark 7.
2. Peel the skin of the mushrooms and make sure they are clean. Use a piece of kitchen roll if you need to dust them off.
3. Grate the carrot and courgette in a bowl and mix well.
4. Add the peanut butter and soy sauce to the grated carrot and courgette and mix well together. If the mixture is too stiff, you can add a little more soy sauce, but the mixture should be quite thick. Season with salt and pepper.
5. Pile the mixture into the four mushrooms and top with the grated cheese. Pop in the oven on a pre-heated baking tray for 20-25 minutes until the cheese has melted and started to brown.
6. Serve with a selection of vegetables or with a baked potato and salad. If you would like to serve as a starter, just serve with a little salad.