Baked mushrooms were a favourite during my childhood and made a great stop-gap when supper seemed a long way off! Great comfort food, these mushrooms are ideal for those occasions when you need to throw something tasty together quickly – making a fantastic starter or side dish.
4 Portobello Mushrooms (Peeled)
3 Spring Onions (Chopped)
1 Garlic Clove (Chopped)
1/2 Red Chilli (Chopped)
100g Reblochon Cheese
Small Handful Thyme Leaves
Small Handful Flat Leaf Parsley (Chopped)
4tbsp Olive Oil
Small Handful Panko Breadcrumbs
Cracked Black Pepper
Juice 1/4 Lemon
1) Pre-heat your oven to 190C. Place the mushrooms on a baking tray. Top the mushrooms with equal amounts of spring onions, chilli, garlic and thyme. Place a good slice of Reblochon cheese over the top and top with a little Panko breadcrumbs and chopped parsley.
2) Drizzle the mushrooms with a generous amount of olive oil and a good amount of cracked black pepper. Bake in the oven for 10-15 minutes or until the mushrooms are cooked and the cheese is melted and golden.
3) When ready, remove from the oven and squeeze a little lemon juice over each mushroom.
Best served on a well charred piece of toast with a rocket and parmesan salad.