Stuffed Mushrooms with Herbs

Ingredients

• Large mushrooms (e.g., chestnut or button) 8
• Olive oil 2 tbsp
• Garlic cloves 2
• Shallot 1
• Fresh parsley 2 tbsp, finely chopped
• Fresh chives 1 tbsp, finely chopped
• Panko breadcrumbs 50g
• Grated hard cheese (vegetarian parmesan-style) 30g
• Salt to taste
• Black pepper to taste
• Pinch of smoked paprika (optional) 1

Method

1. Preheat your oven to 190°C (170°C fan/Gas Mark 5).
2. Gently clean the mushrooms with a damp cloth or brush. Carefully twist or snap off the stems, then finely chop the stems.
3. Heat 1 tbsp of olive oil in a frying pan over a medium heat. Add the chopped mushroom stems and finely chopped shallot, and sauté for 5-7 minutes until softened.
4. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and stir in the chopped parsley, chives, panko breadcrumbs, grated cheese, salt, pepper, and optional smoked paprika. Mix well to combine.
5. Brush the mushroom caps with the remaining 1 tbsp of olive oil. Spoon the breadcrumb mixture generously into each mushroom cap, pressing it down lightly.
6. Place the stuffed mushrooms on a baking tray and bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown and crisp.