Stuffed Mushrooms


Large flat mushrooms make lovely containers for stuffing. Trim the stalks from 4 large mushrooms and reserve. Fry a small chopped onion and a crushed garlic clove in 2 tablespoons olive oil with 2 chopped celery stalks, 2 rashers chopped Tendersweet bacon, the chopped stalks and 1 skinned and chopped tomato for 5 minutes until softened. Season well, add 1 tablespoon chopped fresh oregano or sage and 2 tablespoons double cream.

  1. Brush the outside of the mushrooms with more oil and grill on each side for about 5 minutes. Add the filling to the cups, spreading it out.

  2. Top with sliced Mozzarella cheese. Return to the grill until just melted, then serve sprinkled with chopped herbs on 4 rounds of hot buttered brown toast.