Stuffed Portabello mushrooms
Serves 4
Preparation time: 10 minutes Cooking time: 20 minutes
Ingredients
4 large Portabello or flat field mushrooms (weighing about 450g/16oz/1lb) 200g/7oz low-fat soft cheese 2 spring onions, finely chopped 1 tbsp chopped fresh chives 1 red chilli, deseeded and finely chopped Salt and black pepper 2 tbsp of finely chopped fresh parsley 4 cloves of garlic, crushed 1½cm thick slice of table bread, made into breadcrumbs 2 tbsp olive oil
Method
In another bowl, mix together the parsley, garlic and breadcrumbs, and sprinkle the mixture over the cheese filling. Drizzle over the olive oil and some extra black pepper if desired.
Bake the mushrooms in the oven for 20 minutes until the topping is golden and the mushrooms are soft. Serve the mushrooms immediately with boiled or mashed new potatoes and a green salad.
Preheat the oven to 200°C/400°F/gas mark 6. Clean the mushrooms with a soft brush or kitchen paper. Cut off any stalks and place the mushrooms onto a baking tray, stalk side up.
In a bowl, mix together the cheese, spring onions, chives and chilli. Season the mixture with some salt and black pepper and then divide it between the mushrooms, spreading it inside the caps.