If you want to be able to remove the ‘toads’ from the tins use 4 x 12cm metal non-stick pie tins, otherwise use ovenproof ramekins.
Serves: 4
INGREDIENTS
16 medium-large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
4 smallish vine tomatoes, stem on
Batter
2 eggs
2/3 cup plain flour
1 cup milk
¼ cup freshly grated Parmesan
2 teaspoons Dijon mustard
1 tablespoon finely chopped thyme
sea salt and freshly ground pepper
To serve
purchased onion jam
salad leaves
METHOD
Preheat the oven to 220°C.
Peel or wipe the mushrooms with a damp cloth and place stem side up on a lined baking tray.
Combine the oil and garlic then brush over the mushrooms. Season.
Roast for 15 minutes or until tender. The mushrooms can be cooked 1 day ahead.
Batter: Put all the batter ingredients into a food processor, season and process until smooth. Pour into a jug and leave for 30 minutes if time permits.
Place the tins or ramekins on an oven tray and put ½ teaspoon of vegetable oil in each one.
Place in the oven for 3–4 minutes until very hot. Divide the batter between the hot dishes, taking care not to splash yourself, then add 4 mushrooms, nestling them against one another to stand up, and one tomato to each tin.
Immediately return to the oven and bake for 20–25 minutes or until puffed and golden.
Serve immediately with onion jam and a salad.
Cook’s tip: Metal is a great conductor of heat, which ensures the batter puffs up well. It will still rise in ceramic dishes but not to the same extent.
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