This is less of a recipe and more of a quick-fix solution for the leftover bits and pieces in my fridge…transforming some rapidly wilting wares by chopping them up small and baking them on a mushroom topped with cheese. Super easy, super tasty.
You will need:
4 large mushrooms
2 cloves of garlic
handful of parsley
salt & pepper
For the top layer: grated cheddar, breadcrumbs, butter
I wasn’t lying about it being simple.. Beyond this I encourage experimentation with mixtures of sundried tomatoes, basil, pine nuts, goats cheese etc. keep it clean and well seasoned.
Chop off the stalks, they’re going in the mix for some extra mushroom flavour, and practise your knife skills on all your ingredients. Mix them together, amateur photography optional.
Spread the mixture evenly across your mushrooms, no heaps. Before you do this you might need to slice a little from the bottom of the mushroom cup so that it doesn’t wobble.
For a crispy topping layer up some cheese, followed by breadcrumbs and a little knob of butter to prevent them from burning. The breadcrumbs and the butter you might be able to do without, the paprika I added in the photo below you can absolutely skip!
Bake in the oven at 180/200 until the cheese is golden and the mushroom is soft, I think this took roughly fifteen minutes. Enjoy with some crisp salad and crisp wine for contrast.