Baked Stuffed Mushrooms

Photo: flickr user tremaine.lea

Ingredients

100 grams Each of oyster and girolles mushrooms, (4 oz)

100 grams Breadcrumbs, (4 oz)

4 tablespoons Olive oil

Few basil leaves, (torn)

4 lrg Flat mushrooms

4 Tomatoes

2 tablespoons Fresh parsley

200 grams Mozzarella cheese, (7 oz)

1 bag mixed salad leaves

Preparation

Pull the central stalks out of the mushrooms and roughly chopp.

Heat the oil in a frying pan and fry the onion for a few minutes until softened. Add the mushrooms, basil, breadcrumbs, tomatoes and cook for a few more minutes. Place the mushrooms on a baking tray, with the cup side uppermost. Drizzle with a little oil and season with salt and pepper. Spoon the filling into the mushrooms and season with salt and pepper.

Bake in an oven preheated to 200 C/400 F/gas mark 6 for 15-20 minutes until golden. Serve on a bed of salad leaves.