Large mushrooms have more flavour than the smaller button mushrooms. Serve these mushrooms as a side vegetable or appetizer.
Preparation time: 10 minutes
Cooking time: 15 minutes
12 open-cap mushrooms
4 spring onions (scallions), chopped
4 tsp olive oil
100 g/3 ½ oz fresh brown breadcrumbs
1 tsp fresh oregano, chopped
100 g/3 ½ oz low-fat mature (sharp) Cheddar cheese
Wash the mushrooms and pat dry with kitchen paper (paper towels). Remove the stalks and chop the stalks finely.
Sauté the mushroom stalks and spring onions (scallions) in half of the oil.
In a large bowl, mix together the mushroom stalks and spring onions (scallions).
Add the breadcrumbs and oregano to the mushrooms and spring onions (scallions), mix and set aside.
Crumble the cheese into small pieces in a small bowl. Add the cheese to the breadcrumb mixture and mix well. Spoon the stuffing mixture into the mushroom caps.
Drizzle the remaining oil over the mushrooms. Barbecue (grill) on an oiled rack over medium hot coals for 10 minutes or until cooked through.
Transfer the mushrooms to serving plates and serve hot.
For a change replace the cheese with finely-chopped chorizo sausage (remove the skin first), chopped hard-boiled eggs, chopped olives or chopped anchovy fillets. Mop up the juices with some crusty bread.