- 250g small mushroom
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic clove, finely chopped
- 1 large slice white bread
- 4 tbsp finely grated Parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 tbsp chopped chive
- olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.