Food from Argyll recipes - Isle of Mull Seaweed!

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For the latest updates on this year’s Argyll Food Festival, follow Food From Argyll on social media. Tickets are available in advance at www.foodfromargyll.com.

This week, we’re excited to share a special recipe from Isle of Mull Seaweed—don’t miss them at this year’s festival!

Did you know?
All of their seaweed is sustainably hand gathered from the beautifully clean waters that surround the Isle of Mull?

Seaweed Chutney Stuffed Mushroom Recipe

Ingredients:

• 10 large mushrooms, stems removed and cleaned

• 120g of spicy seaweed chutney

• 60g of breadcrumbs

• 60g of grated Parmesan

• 2 tbsp of olive oil

• Salt and pepper to taste
  
  Instructions

  1. Preheat oven to 180c and line a baking tray with parchment

  2. In a bowl, mix together the seaweed chutney, breadcrumbs, parmesan, olive oil, salt and pepper.

  3. Stuff each mushroom with the seaweed chutney mixture, pressing down gently to pack it in.

  4. Place mushrooms in the oven for 20-25 minutes, or until the mushrooms are cooked and the tops are lightly browned.

Isle of Mull Seaweed currently produce two chutneys, one spicy and one sweet, all sustainably..