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Big flat mushrooms packed with garlic butter, breadcrumbs and cheese. Ten minutes of effort, serious results.
What you need 🛒
How to make it 👨🍳
Preheat your oven to 200°C / 390°F.
Pull the stalks from the Large portobello mushrooms and chop the stalks finely.
Melt the Butter in a pan over medium heat. Add the Garlic cloves and chopped stalks and fry for 3–4 minutes until the stalks are golden and any moisture has cooked off.
Remove from the heat. Stir in the Fresh breadcrumbs, Parmesan grated, and Fresh parsley. Season with Salt and pepper. The mixture should hold together but not be wet.
Brush the mushroom caps with Olive oil and place them gill-side up in a roasting tin.
Spoon the filling generously into each cap, pressing it down lightly.
Bake for 15–18 minutes until the tops are golden brown and the mushrooms are tender and juicy underneath.
