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1
Before starting the recipe; preheat your oven to 200°C / 392°F or gas mark 6.
2
Begin by carefully peeling the skin from the mushrooms.
3
Cut the stems from the mushrooms, set the stems aside for the filling; if you have small stems you’ll need 2 smaller mushrooms to make up the shortfall.
4
Place all of the other ingredients into a mini processor including the oil; pulse the machine until the ingredients are chopped small…..
5
If you don’t have a processor, use a knife to finely chop all of the dry ingredients and finally mix with the oil.
6
Place the 4 mushrooms on a baking tray and fill each one with the mixture. Don’t overfill as they will overflow in the oven.
7
Place the tray in the hot oven and set the timer for 12 minutes.
8
After the 12 minutes remove from the oven and serve.
9
Enjoy
Method
Ingredients
- 4 large flat Mushrooms
- 4 Cloves of garlic (1 per mushroom)
- 60g / 4tbls Extra virgin olive oil
- ¼ of a medium size onion
- 4g / 1tsp of dried Oregano
- 10g Fresh basil leaves or 4g / 1 tsp dried basil
- 4g / ½tsp Salt
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