Roast Stuffed Portobello Mushrooms
Serves 4 as a starter
4 large Portobello mushrooms
2 tbsp rapeseed oil plus extra for drizzling
1 onion, finely chopped
1 garlic clove, finely chopped
100g / 3½oz Barber's 1833 Vintage Reserve Cheddar, finely grated
100g / 3½oz fresh breadcrumbs
1 tbsp chopped fresh tarragon
Salt and freshly ground black pepper
- Heat the oven to 200ºC / Gas mark 6. Remove the stalks from the mushrooms and chop finely. Place the mushrooms, gill side up, in a baking dish. Pour in about 2cm water. Cover the dish with foil and bake in the oven for 10 minutes.
- Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook gently for 10 minutes until soft but not browned. Add the chopped mushroom stalks and cook for 2 more minutes.
- In a bowl, mix together the cheese, breadcrumbs, tarragon and cooled onion and garlic mixture. Season with salt and pepper.
- Divide the cheese and crumb stuffing between the four mushrooms, pressing down firmly. Drizzle over a little oil and cook the mushrooms in the oven for 15-20 minutes until the mushrooms are cooked and the stuffing is browned.
- Serve with salad leaves.
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