Stuffed mushrooms
   Mushroom caps - stems reserved for dip, stock or soup
   Neufchatel cheese or cream cheese

Ensure mushroom caps are clean by giving a quick wipe with paper towel.
   Remove stems and reserve for later use.
   Fill caps with cheese using a spoon to make a mound just over the lip of the mushroom.
   When all are filled, dip into pistachio crumble and place on baking tray.
   Bake in oven for 20 to 25 minutes at around 200 deg C.
   Serve with rocket spread thinly on a large platter, or 6 to 9 mushrooms per person as a starter.


Pistachio crumble
   Pistachio nuts, toasted
   Breadcrumbs
   Parmesan cheese
   Salt
   Pepper

Place nuts in food processor and process until a medium texture.
   Add other ingredients into processor until combined. Leave quite chunky for texture.
   Note from Phil Gaby:
    “At the restaurant we serve this on ‘dirt’ which is made up of rye breadcrumbs, assorted herbs and spices and drizzled with master jus. Master jus is a reduction of a chicken- and pork-based Chinese master stock with Pedro Ximinez wine, added at the end for a little sweetness.”
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