Stuffed Mushrooms & Double Baked Potatoes

This is Geoff's own creation, which he cooked us for our anniversary - it's not very hard to make but takes some time to prepare.

Stuffed Mushrooms:

big breakfast mushrooms

camembert style cheese

tomato (sliced)

red onion (finely chopped)

garlic (finely chopped)

fresh basil

olive oil

balsamic vinegar

salt

pepper

sugar

- Remove the stalks from the mushrooms and set aside, lightly brush with olive oil and bake for about 5 minutes at 200 degrees.

- Stuff the mushrooms starting with a layer of basil leaves and sprinkle of onion and garlic. Then add a generous knob of cheese and top with a slice of tomato. Drizzle with olive oil, balsamic vinegar, a pinch of sugar and season to taste.

- Bake approximately for 20 minutes at 200 degrees until the tomatoes are roasted and the mushrooms are cooked.

Double Baked Potatoes:

floury potatoes

onion

thyme

capers

parmesan (grated)

butter

salt

pepper

(fresh herb such as basil or parsley)

- Wash the potatoes well and puncture with a fork, and bake at 200 degrees until cooked, about 45 minutes. (You can microwave the potatoes instead if you are in a hurry)

- Meanwhile, fry the onion and thyme until soft.

- When cool enough to handle, halve the potatoes and scoop their insides into a bowl. Mash with some butter, and stir in the onions, capers, parmesan and season well.

- Refill the potato skins with the mixture, top with some grated parmesan and bake at 225 degrees until the cheese is golden.