Portobello mushrooms on English muffins with tomatoes and fennel

Portobello mushrooms on English muffins with tomatoes and fennel Method 1. Preheat the oven to 180C/gas 4.

For the mushrooms: mix the melted butter and garlic together in a small bowl, then brush the mushrooms with the mixture. Season with salt and freshly ground black pepper.

For the tomatoes: heat the olive oil in a pan and fry the onions and garlic for 2-3 minutes, or until softened but not coloured. Add the tomatoes and fennel and cook for 5-6 minutes, or until the tomatoes start to break down and the mixture reduces and thickens. Add the Worcestershire sauce and season to taste with salt and pepper.

For the breadcrumbs: melt the garlic butter in a pan and stir in the breadcrumbs and chopped herbs. Season with a little salt.

Place the mushrooms on a baking tray and bake for 2-3 minutes. Remove from the oven, spoon over the tomato mixture and top with the flavoured breadcrumbs. Return to the oven and bake for a further 5-6 minutes, or until the breadcrumbs are golden brown and crisp.

To serve, place the toasted muffin halves on a serving plate and sit a stuffed mushroom on top of each. Garnish with rocket leaves and a little olive oil.