Stuffed Mushrooms

Mushroom growers are now producing different sizes of mushrooms for different dishes - big flat ones for the barbecue, button mushrooms for many uses, and breakfast mushrooms. I like the latter for stuffing.

Stuffed mushrooms are easy to put together, require little attention during cooking, and make a good accompaniment to a main course. (I put some sliced cooked new potatoes on mine, instead of grated cheese and roasted some tomatoes alongside.)

12 cup-shaped mushrooms per serving (about 6cm in diameter)
fresh breadcrumbs (about 1 cup) )
2 tablespoons finely chopped onion (spring onions, red onions or white) sauteed in a little butter)
3 or 4 tablespoons fresh herbs, chopped
2 tablespoons tomato paste
salt and pepper
grated cheese

Remove the stalks from the mushrooms and chop finely. Pulse some bread in the blender until it is reduced to crumbs.

Tip into a bowl and add the mushroom stalks, onion, fresh herbs, tomato paste and stir together, adding a little water to moisten - don't let the mixture become too damp.

Season with salt and pepper and spoon into the mushroom cups. Sprinkle with grated cheese. Drizzle a little olive oil into an ovenproof dish and place in the mushrooms, drizzling over some more oil.