Topping Option 2: Egg and Cheese Topping
1 medium onion, finely chopped (150 g / 5.3 oz)
2 garlic cloves, minced
2 hard-boiled eggs, chopped
100 g grated cheddar cheese (3.5 oz)
2 tablespoons fresh chives, chopped
3 tablespoons mayonnaise (45 ml / 1.5 fl oz)
1/4 teaspoon black pepper
Salt to taste
Topping Option 3: Cream of Mushroom Topping
6 large mushrooms, sliced (200 g / 7 oz)
1 teaspoon sea salt
1 teaspoon dried garlic powder
200 ml double cream (6.8 fl oz)
2 tablespoons butter (30 g / 1 oz)
Fresh thyme for garnish
Step-by-Step Instructions
Stuffed courgette boats
