Roasted Mushrooms

by Frank

Try to find Portobello mushrooms if you can. Serves 4

• Ingredients

• 4oz Mushrooms, chopped (Chestnut or Button are fine)
• 1oz butter
• 2 Tbsp fresh white breadcrumbs
• 3 Tsp Cream
• 3 Tsp Chopped Chives
• 3 Tsp Chopped Parsley
• 1 egg yolk
• 1 clove garlic, crushed
• 8 large flat portobello or field mushrooms
• Salt and Pepper
• 30g Butter
• 50g fresh white breadcrumbs
• 30g Cheddar Cheese, grated

Method

1. Preheat oven to 180C/160C fan/Gas Mark 4
2. In a bowl, mix the chopped mushrooms, 2 Tbsp breadcrumbs, 1oz Butter, egg yolk, cream, chives, parsley and garlic.
3. Season to taste with salt and pepper.
4. Place the large mushrooms upside down on a baking tray and stuff with the mushroom mixture using a spoon.
5. In a separate bowl mix the melted 30g butter with the breadcrumbs and grated cheese for the topping.
6. Divide between the stuffed mushrooms and bake for around 15 min until the tops are golden and crisp.