Baked Mushrooms with Herb and Cashew Butter

These are possibly the tastiest mushrooms I've ever had. Although I'd suggest making double, as each time I've made them, I was always disappointed when the last one was gone.

You will need:
12 med-large mushrooms
1 Tbsp olive oil
1/4 red onion
1/3 cup chopped cashews
1 garlic clove
1 Tbsp lemon juice
Fresh parsley
Fresh thyme
Fresh rosemary
70g butter, softened
Salt and pepper

Preheat the oven to 180C.
Finely chop the red onion, garlic and herbs and combine well with the butter, lemon juice and chopped cashews.
Remove the stalks from the mushrooms and spoon the butter mixture into the hollowed mushrooms.
Place on a non-stick baking tray and bake for 30-40 minutes, or until the mushrooms are cooked through and golden.

The mushrooms are best cooked just before serving, although they can be prepared in advance.

Enjoy! I'm sure you'll want a second, and maybe a third or forth.

Baked Polenta with sun-dried Tomato and Parsley

This is a tasty little treat - perfect for brunch or entre.

I adapted the recipe from Kitchen Classics - Gourmet Vegetarian, a great book that Mama gave me a few years ago.

You will need:
600ml milk
100g polenta
25g diced butter
1 Tbsp olive oil
1 Tbsp polenta, extra
Black olive tapenade
Semi-sun dried tomatoes
Harissa or chilli oil
Fresh parsley leaves

Lightly grease a 20x30 cm cake tin.
Bring the milk to the boil in a saucepan.
Reduce the heat to medium and whisk in the polenta, pouring it in a stream, until it thickens.
Stir continuously with a wooden spoon for about 20 minutes, or until it leaves the side of the pan.
Remove from the heat and stir in the butter.
Season to taste.

Spread the cooked polenta into the tin and smooth the top. Refrigerate for 2 hours or until set.

Preheat the oven to 200C. Turn the polenta out onto a board, cut into 5cm squares, then into triangles.
Place on a baking tray covered with baking paper, brush with olive oil and sprinkle with the extra polenta.
Bake for 10 minutes, or until the polenta is golden and has a crust.

Spoon about 1/2 to 1 tsp on tapenade on to each triangle, add a fraction of harissa or a drizzle of chilli oil, a sun dried tomato and top with a fresh parsley leaf.

Serve warm and enjoy!