Though not inspired by Middle-Earth, here’s a typical hobbit delicacy: stuffed mushrooms. Provided that you can find suitable mushrooms, with wide flat caps, it’s easy to prepare, and can be done in advance to spare some effort in the morning. Garlic, parsley and cheese form the core of the stuffing, and you can add pretty much whatever you fancy to that, provided that it can be chopped into small bits.

For what it’s worth, this version is vegetarian, though obviously not vegan.

For 2 servings


For the mushrooms:
4 large Portabella mushrooms
40g Cheddar cheese
40g Dubliner cheese (or Parmesan)
6 shallots (or one medium onion)
3 cloves of garlic
handful of parsley
3 or 4 tablespoons of bread crumbs
black pepper

For the tomatoes:
2 tomatoes
2 cloves of garlic
black pepper

For the eggs:
4 eggs

Carefully separate the mushrooms stems from the caps. Take the stems, remove the harder bit at the very bottom and chop the rest. Finely chop the shallots, the parsley and the garlic (or use a garlic press for even better results). Finely grate the cheeses.

In a pan, melt some butter and fry the outer mushroom caps until they start to turn brown before turning them and frying the inner side a bit too. Remove the caps and place them in a baking tray, keeping the butter and mushroom juice mixture in the pan. Throw the shallots in the pan and fry them until they become clear. Add the garlic, parsley, breadcrumbs and cheese, season with salt and pepper, and stir until the cheese has melted and the mixture is a rough paste. With a spoon, divide the mixture in four and spread it on the mushroom caps. (If preparing for the next day, the mushrooms can now be left to cool down and stored in the fridge)

Preheat the oven at 180°C. Cut the tomatoes in halves, and cover the flat area with chopped garlic and parsley, seasoning to taste with salt, pepper and thyme. Place the tomatoes on the baking tray, and bake tomatoes and mushrooms together for 15-20 minutes.

With 5-10 minutes of baking left, prepare the scrambled eggs: melt butter in a pan on medium heat, beat the eggs, season the mixture with salt and pour it into the butter. Stir continuously and energetically (to avoid preparing an omelette), and serve when the consistence suits your taste.

By now, the mushrooms and tomatoes should be ready. Serve and enjoy with wholewheat bread.