1cupfirmly packed of strong cheddar cheese (or your favourite cheese)grated
4tbsppanko breadcrumbs seasoned with a pinch of salt and pepper
1tbspextra virgin olive oil
Cucumber and Red Onion Salad (optional)
1cucumberpeeled and thinly sliced
½red onionpeeled and thinly sliced
1tspsugar
2tspwhite wine vinegar
1tspextra virgin olive oil
Instructions
Preheat the oven to 350°F.
Cut the stalks out of the mushrooms using a small, sharp knife. If you like you can cut the stalks up and add them to the filling. Place the mushrooms on a baking tray.
In a small bowl mix the butterbeans, garlic, tomato puree, black pepper and ¾ of the cheese. Spoon this mixture into the mushrooms, then top with the remaining cheese. Carefully spoon over the breadcrumbs and drizzle a ¼ tbsp. of olive oil over each one.
Place in the oven and cook for 15 minutes until the breadcrumbs are golden brown.
Whilst the mushrooms are cooking, mix together the cucumber and red onion salad ingredients in a small bowl.
Once cooked, serve the mushrooms straightaway with the cucumber and red onion salad.
Notes
*These are sometimes known as mature lima beans – they’re light brown in colour rather than the young green version.