Stuffed Mushrooms

Ingredients

• 1 1/8 lbchestnut mushrooms, large, stalks removed and kept
• 3 tbspolive oil
• 7 ozcream cheese, at room temperature
• 2 ozvegetarian Italian hard cheese, finely grated
• 3 clovesgarlic, crushed
• 3/4 ozflat-leaf parsley, chopped
• 1/4 ozfresh thyme, leaves picked
• 1/2lemon, zested
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 400°F. Rub the mushroom caps with half the oil and a little salt and set them gill-side down on a lined tray.

2. 2

   While the oven heats, chop the reserved stalks finely and fry them in the rest of the oil with the garlic until any moisture has gone and they start to color.

3. 3

   Roast the mushroom caps gill-side down for 10 minutes so their liquid runs out.

4. 4

   While the caps are in the oven, let the stalks cool a little, then beat them into the cream cheese with half the hard cheese, the parsley, thyme, lemon zest, the rest of the salt and the pepper.

5. 5

   Turn the caps over, mound the filling into them, scatter the rest of the hard cheese over and return to the oven for about 15 minutes, until golden and bubbling.

Nutrition per serving