Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP
Serves 4
Large flat portabello mushrooms are great for this dish as they hold a lot of stuffing!
Wipe the mushrooms and cut out their stems with a sharp pointed knife.
Put them into a food processor with the bread, garlic, herbs and seasoning.
Blend until chopped but not totally pulverised.
Preheat the grill to high and put the mushroom tops into a shallow baking tray.
Put a tsp of butter into each mushroom and spread across the surface.
Cook under the grill for about 5 minutes.
Then pile in the breadcrumb mix and divide the grated cheese between the 4 mushrooms.
Return to the grill for another 3 – 4 minutes until the cheese is golden and bubbling,
and the filling is well heated through.