Stuffed Garlicky, Cheesy Portabello Mushrooms
Serves 4
Ingredients
4 Portabello mushrooms
100g butter - soft enough to mash
4 cloves garlic - mashed or crushed
100g breadcrumbs
50g cheddar
50g parmesan
Small bunch chives
Small bunch parsley
This is a great filling to make with children, snipping herbs with scissors, mashing garlic and grating cheese.
Method
Grate the cheese and put it into a mixing bowl with the butter, add the crushed garlic. If you don't have a garlic crusher, I use a pestle and mortar with a little salt to give some friction.
Next chop the herbs, this can be done by ripping the leaves with hands or using the scissors.
Add the herbs to the bowl and mix.
Finally add the breadcrumbs and give everything a final mix.
Take the stalk out of the mushrooms and stuff the filling into it. Do this gently so the mushroom doesn’t break.
Cook at 200C for 15 minutes until the breadcrumbs are golden and the cheese is bubbling.