Goat’s cheese stuffed mushrooms
- 4 large Portobello mushrooms (or 8 medium Portobello mushrooms)
- 1 red onion, chopped
- 1 tbsp oil
- 25g butter
- 1 garlic clove, crushed
- 25g fresh breadcrumbs
- 300g can Asda Cannellini Beans, drained
- 1 tbsp chopped fresh thyme
- 150g Asda English Goats Cheese, crumbled
- 50g pine nuts
- Salad, to serve
- Bread, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut off the stems of the mushrooms level with the caps. Chop the stems.
Fry the onion in the oil and butter until soft and turning golden. Add the chopped mushroom stems and crushed garlic and cook for another 2 minutes.
Remove from the heat and stir in the breadcrumbs and cannellini beans. Crush lightly with a fork to break the beans up. Add the thyme, goats cheese and pine nuts and season well.
Pile on top of the mushrooms. Put the mushrooms in a roasting tin containing 75ml water. Cook in the oven for 25 minutes. Serve with salad and crusty bread.