Cheese Stuffed Mushrooms with Herb Crust

A simple lunch dish to use up some field mushrooms we didn’t eat for breakfast… And a good way to use up some of the cheese mountain left over from Christmas along with some bread that was going stale. Oh I am full of good intentions me.

For two people you need
3-4 field mushrooms
1 cup fresh breadcrumbs
1/2 cup grated cheddar
4 tbsp cream cheese
salt and pepper
fresh herbs of you choice (I used sage)

Peel the mushrooms and place in a baking dish. Cut out the stalk and chop leaving to one side for the moment. Spread 1 tbsp cream cheese inside each mushroom and then top with the reserved chopped stalk and some salt and pepper.

Mix the breadcrumbs with the cheese and herbs (I just blitzed all mine in a food processor for speed). Top each mushroom with some crumbs and then bake in a hot oven for 15-20 mins until the topping is golden brown and crispy and the mushrooms are tender and juice. Serve with a salad. An attempt at healthy(ier) eating in the new year…

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