STUFFED MUSHROOMS WITH GORGONZOLA AND A CRUNCHY TOPPING

Makes 14

INGREDIENTS:

60g unsalted butter, at room temperature

2 tbsp flat leaf parsley, finely chopped

1 shallot, diced

80g gorgonzola

2 cloves of garlic, crushed

75g panko bread crumbs

14 chestnut mushrooms

2 tbsp olive oil

Sea salt and black pepper

METHOD:

Pre-heat the oven to 180oC (fan).

In a small bowl mix together the butter, parsley, shallot, gorgonzola and garlic. Season with salt and pepper, and stir in the breadcrumbs until well combined.

On a baking tray, drizzle the mushrooms with olive oil, season with salt and pepper, and toss to evenly coat. Arrange the mushrooms cavity-side up and spoon a heaping ½ teaspoon of the mixture into each.

Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.