Ingredients
- 4 large or eight smaller portobello or flat cap mushrooms
- 200g ricotta cheese
- 80g grated mature white cheddar or Parmesan
- 1 clove garlic, crushed
- 1 tbs chopped thyme
- 1 tbs chopped chives
- Salt and black pepper
- 150g breadcrumbs
- Olive oil
- To serve: brioche burger buns, sliced gherkins, salad leaves
1 Preheat the oven to 200 degrees.
2 Start by wiping the mushrooms clean. Remove the stems and chop them finely. No need to remove the gills. Add the chopped stems to a medium-sized bowl and add the ricotta, cheddar, garlic and herbs. Season well with salt and pepper. Mix till combined.
3 Drizzle a baking tray with a little olive oil. Lay each of the mushrooms flat cap side down on the tray. Fill the centre of each with a few tablespoons of the cheese mix.
4 Add a layer of breadcrumbs to each one and drizzle a little olive oil over the top. Bake for 15-20 minutes, until the crumbs are crisp and golden. Serve in warm toasted buns.
