Roast Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp rapeseed oil, plus extra for drizzling
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 100 g / 3½ oz Barber’s 1833 Vintage Reserve Cheddar, finely grated
• 100 g / 3 ½ oz fresh breadcrumbs
• 1 tbsp fresh tarragon, chopped
• Salt and freshly ground black pepper

Method

1. Heat the oven to 200C/Gas 6. Remove the stalks from the mushrooms and chop finely. Place the mushrooms, grill side up, in a baking dish. Pour in about 2 cm water. Cover the dish with foil and bake in the oven for 10 minutes.
2. Meanwhile, heat the oil in a frying pan, add the onion and garlic and cook gently for 10 minutes until soft but not browned. Add the chopped mushroom stalks and cook for 2 more minutes.
3. In a bowl, mix together the cheese, breadcrumbs, tarragon and cooled onion and garlic mixture. Season with salt and pepper.
4. Divide the cheese and crumb stuffing between the four mushrooms, pressing down firmly. Drizzle over a little oil and cook the mushrooms in the oven for 15-20 minutes until the mushrooms are cooked and the stuffing is browned.
5. Serve with salad leaves.