A very easy starter with charm that’s always popular at parties.
Ingredients
• 8 portobello mushrooms, cleaned, stalks removed
• 40 grams breadcrumbs
• 1 large egg, beaten
• 1 tablespoon fresh parsley
• 1 teaspoon dried thyme
• 150 grams farmhouse dairy cheese, grated
• salt and pepper
• 8 sun-dried tomatoes
Method
1. Preheat oven to 200 degrees C. Bake your mushrooms on a greased sheet of baking paper or foil for 10 minutes.
2. Meanwhile, mix together your breadcrumbs, egg, parsley, thyme, cheese, and a good pinch of salt and pepper.
3. Reduce heat to 180 degrees C. Top your mushrooms with the breadcrumb mixture and place a sun-dried tomato atop each one. Bake for about 15 minutes.
4. Remove and serve when golden brown and crispy on top.