4 large flat mushrooms
1 small onion
1 clove garlic
75 g butter
2.5 ml spoon dried mixed herbs
100 g fresh wholemeal breadcrumbs
salt and freshly ground pepper
1 small onion
1 clove garlic
75 g butter
2.5 ml spoon dried mixed herbs
100 g fresh wholemeal breadcrumbs
salt and freshly ground pepper
To serve
50 g mixed salad leaves
parsley
parsley
method
1. Preheat the oven to 200°C/400°F/gas mark 6
2. Peel the skin from the mushrooms. Pull out the stalks and finely chop.
3. Peel and finely chop the onion and garlic.
4. Melt the butter in a frying pan and gently cook the mushroom stalks, onion and garlic with the dried herbs for 5 minutes, until just softened.
5. Using a draining spoon, transfer the cooked vegetables to a mixing bowl, reserving the pan juices.
6. Stir in the breadcrumbs and seasoning.
7. Pile the mixture into the mushroom caps and place on a baking sheet.
8. Spoon over the reserved cooking juices and bake for 15 - 20 minutes, until tender and golden.
2. Peel the skin from the mushrooms. Pull out the stalks and finely chop.
3. Peel and finely chop the onion and garlic.
4. Melt the butter in a frying pan and gently cook the mushroom stalks, onion and garlic with the dried herbs for 5 minutes, until just softened.
5. Using a draining spoon, transfer the cooked vegetables to a mixing bowl, reserving the pan juices.
6. Stir in the breadcrumbs and seasoning.
7. Pile the mixture into the mushroom caps and place on a baking sheet.
8. Spoon over the reserved cooking juices and bake for 15 - 20 minutes, until tender and golden.
To serve
Serve on a bed of mixed organic salad leaves, garnished with organic parsley.serving amount
serves 4
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