Baked Mushroom with Dill and Lemon

Ingredients

• Large portobello mushrooms 4
• Panko breadcrumbs 75g
• Garlic 2 cloves, minced
• Fresh dill 2 tbsp, finely chopped
• Lemon 1/2, zest and juice
• Olive oil 3 tbsp, plus extra for drizzling
• Vegetarian hard cheese (e.g. mature cheddar or Parmesan-style) 50g, grated
• Salt 1/4 tsp
• Black pepper 1/4 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a baking tray.
2. Gently clean the mushrooms with a damp cloth. Carefully twist out the stems. If you like, you can scrape out the dark gills with a teaspoon to create more space for the filling, but this is optional.
3. Place the mushroom caps, gill-side up (or cavity-side up), on the prepared baking tray.
4. In a medium bowl, combine the panko breadcrumbs, minced garlic, chopped dill, lemon zest, grated cheese, salt, and pepper.
5. Add the 3 tablespoons of olive oil and the lemon juice to the breadcrumb mixture. Stir well until everything is evenly moistened and starts to clump together.
6. Spoon the breadcrumb mixture generously into each mushroom cap, pressing it down lightly to fill the cavity.
7. Drizzle a little extra olive oil over the top of each filled mushroom.
8. Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and crisp.