STUFFED MUSHROOMS

Serves 4

Ingredients:
4 very large Portobello mushrooms*
4 button mushrooms chopped
1 clove of garlic finely chopped
1 red onion finely chopped
100g extra light cream cheese
2 slices fresh brown breadcrumbs
2 handfuls chopped parsley
Cooking spray
1 tbsp olive oil

How to: 

• Remove the stalks from Portobello mushrooms and chop
• Place the mushrooms on an ovenproof tray and drizzle with oil
• Put in preheated oven gas mark 4 (180C) for 5 minutes
• Fry off the onion, button mushrooms and portabello stalks for 2 to 3 minutes
• Add the crushed garlic and fry for a further minute
• Stir in the cream cheese
• Remove mushrooms from oven and fill with cream cheese mixture
• Add salt and pepper and one handful of chopped parsley
• Chop the crusts off the bread and put into a food processor or hand blender with the other half of the parsley and grind until fine breadcrumbs
• Sprinkle the bread crumb and parsley mixture over the top
• Place in oven for 15-20 minutes until golden brown.

* If you can’t find Portabello mushrooms any large flat mushrooms will work.