Ingredients
- 100g (4oz) butter
- 8 large open mushrooms
- 2 slices wholewheat bread, made into crumbs
- 30ml (2 tbsp) fresh parsley, chopped
- 2.5ml (½ tsp) fresh rosemary, chopped
- 100g (4oz) smoked ham, chopped
- 50g (2oz) Cheddar cheese, grated
- salt
- freshly ground black pepper
- 1 egg
Method
- Heat one-third of the butter gently to melt. Trim the mushroom stalks and chop them finely. Then wipe the mushrooms thoroughly and trim across the stalks with a sharp knife.
- Preheat the oven to 160°C (325°F) / Gas Mark 3.
- Mix the breadcrumbs with the chopped mushroom stalks, herbs, ham, cheese, seasoning, the egg and one-third of the butter.
- Brush the mushrooms with the remaining butter, place in an ovenproof dish and divide the stuffing between them.
- Bake for 10–15 minutes, then serve immediately.
Notes
Stuffed mushrooms make a really delicious light supper on their own, but serve them with rice and a selection of green vegetables for a main meal. This recipe can be prepared ahead. Make the filling and stuff the mushrooms, then refrigerate until they are needed. Bake at 160°C (325°F) / Gas Mark 3.