Stuffed Mushrooms

 

Prep time - 5 mins
Cook time - 15 mins
Total time - 20 mins

Ingredients

    75gr/ 3oz panko breadcrumbs or gluten-free alternative
    12 button mushrooms (or cremini, mini portobellos)
    2 tbsp fresh aromatic herbs ( I used parsley and marjoram leaves), finely chopped
    2 tbsp parmesan cheese

Instructions

    Preheat oven to 220ºC/425ºF.
    Remove the stalks from your mushrooms and reserve for later, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray ready to fill them.
    Finely chop the reserved stems and stir-fry with garlic in a large pan over medium heat, for about 2 mins,
    Transfer the mixture in a large bowl, and add breadcrumbs, aromatic herbs and parmesan cheese (optional). Season with salt and pepper to taste.
    Carefully spoon in the filling, sprinkle a little extra Parmesan over the top if you like, and bake in the oven until crispy and golden, about 12 minutes.
    Serve them on a big plate with sprinkled parsley on top.