4 Large Brown mushrooms (cleaned and stalk trimmed)

Fresh breadcrumbs (1 slice of bread)

1½ tsp garlic (chopped finely, optional)

1 Courgette (trim ends, do NOT peel, finely grated)

Salt & Pepper

Cheddar Cheese (grated)

½ Onion (grated)

2 tbs Olive oil

Method

  • Pre-heat oven 175°C.
  • Wipe or lightly rinse mushrooms. Remove stalks and discard ends. Finely chop stalks and place in a bowl. Place mushrooms cap side up on cutting board to dry.
  • Add breadcrumbs, garlic, onion, courgette, salt & pepper to the bowl and mix well.
  • Lightly brush mushroom caps with olive oil, turn them upside down still working on the board. Brush the outer edges thoroughly with oil. Sprinkle salt over mushrooms (optional).
  • Spoon breadcrumb mixture into each mushroom and pack tightly. Each one should be filled with a well rounded heap of filling.
  • Place mushrooms in buttered baking dish.
  • Cover each mushroom with grated cheese making sure the outer edges of the mushrooms are neatly covered so that they will not burn.
  • Bake 15 mins, 175°C.
  • ENJOY

 

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