- 5-6 large chestnut mushrooms
- 85g sun-dried tomatoes
- 75g Herbivoursin cheese
- 1-2 garlic cloves
- Golden panko breadcrumbs
- Salt and pepper to season
- Chopped coriander to serve
Preheat the oven to 200c. Wash your mushrooms to get off any dirt & remove the stalk.
Add 5-6 large chestnut mushrooms to a lined baking tray and place in oven (top down) to pre-cook for 15 minutes.
Meanwhile, chop up sun-dried tomatoes nice and finely, patting them down with a little kitchen towel to remove some of the excess oil. Mix in 75g of Herbivoursin cheese and 1-2 minced garlic cloves (optional for any serious garlic-fiend like us, although the Herbivoursin cheese already has some lovely garlic flavours). Season to taste.
Once well mixed and your mushrooms have been pre-baked, add a big spoonful of the mixture to each of your mushrooms and finish with a tsp of golden breadcrumbs. Cook for 8 minutes, or until the cheese is nicely melted and the breadcrumbs are crisp on top. Top with a little chopped fresh coriander.