• 4 Portobello mushrooms
  • 80g baby mushrooms
  • 1 tablespoon garlic infused olive oil
  • 4 spring onions, finely chopped
  • 100g breadcrumbs
  • 60g Cheddar cheese, grated


  • Set oven temperature 175ºC/325ºF/Gas 3
  • Wash and remove stalks from the portobello mushrooms, finely chop mushrooms and spring onions. Heat olive oil in a pan and cook the mushrooms then the spring onions. Remove and stir in breadcrumbs and grated Cheddar cheese.
  • Divide the stuffing among each mushroom. Place onto an oven tray, drizzle a little olive oil on top before roasting for 20 minutes. Serve with salad.