Ingredients Jump to Instructions ↓

  1. 4 large Portobello mushrooms

  2. 2 cloves garlic, crushed

  3. 1 1/2 tablespoons wholegrain Dijon mustard

  4. 200g cheese grated

  5. 60g breadcrumbs

  6. 2 tbsp double cream Handful curly parsley, finely chopped Pinch of salt

Instructions Jump to Ingredients ↑

  1. In a bowl combine the garlic, mustard, cheese, breadcrumbs and parsley and mix well until fully combined. Season well. Drizzle the mushrooms with olive oil and roast at 180ºC / fan 160ºC / 350ºF / Gas Mark 4 for about 15 minutes, or until soft. Remove from the oven and generously fill each mushroom with the mix, dot with butter and finish cooking under the grill until golden and bubbling. Serve with a scatter of chopped parsley and a twist of black pepper.


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