Prep time – 5 mins
Cook time – 15 mins
Total time – 20 mins
Ingredients
75gr/ 3oz panko breadcrumbs or gluten-free alternative
12 button mushrooms (or cremini, mini portobellos)
2 tbsp fresh aromatic herbs ( I used parsley and marjoram leaves), finely chopped
2 tbsp parmesan cheese
Instructions
Preheat oven to 220ºC/425ºF.
Remove the stalks from your mushrooms and reserve for later, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray ready to fill them.
Finely chop the reserved stems and stir-fry with garlic in a large pan over medium heat, for about 2 mins,
Transfer the mixture in a large bowl, and add breadcrumbs, aromatic herbs and parmesan cheese (optional). Season with salt and pepper to taste.
Carefully spoon in the filling, sprinkle a little extra Parmesan over the top if you like, and bake in the oven until crispy and golden, about 12 minutes.
Serve them on a big plate with sprinkled parsley on top.
