Rich Cheesy Truffle Portobello Mushrooms
with a Breadcrumb Topping and Chives | Serves 2
These tasty portobello mushrooms are stuffed with rich and creamy cheese. Topped with breadcrumbs, chives and truffle, this dish is as decadent as it is easy to make.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
(Contains Cereals containing gluten)
Not included in your delivery
Oil for the Breadcrumbs
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove and discard the portobello stems, leaving the mushrooms whole.
c) Put the mushrooms onto a large, lightly oiled baking tray, cut-side down.
d) Season with salt and pepper. Once the oven is hot, bake on the middle shelf until softened, 12-15 mins.
a) Meanwhile, finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
b) In a small bowl, combine the hard Italian style cheese, creme fraiche, garlic, and three-quarters of the chives.
c) In a separate medium bowl, combine the breadcrumbs and the oil for the breadcrumbs (see pantry for amount).
d) Once softened, remove the mushrooms from the oven and flip, cut-side up. Stuff evenly with the cheese mixture and top with the breadcrumbs. Return to the oven until golden, a further 12-15 mins.
a) Once cooked, remove from the oven and add to a serving platter.
b) Sprinkle over the truffle zest and remaining chives to finish.