stuffed mushrooms

• 4 large mushrooms

filling:

• 2 tbsp olive oil
• 1 garlic clove, chopped very finely
• juice of 1/2
• 3 tbsp breadcrumbs
• 2 tbsp flat leaf parsley, finely chopped
• freshly ground black pepper

topping:

• 100 g blue cheese (dolcelatte ro roquefort) or other cheese (mozzarella...)
• 3 tbsp double cream
• 3 tbsp grated pamesan

clean the mushrooms and remove the stalks. chop the finely and mix with all the other filling ingredients. season to taste and add more lemon oil if necessary.

brush the mushrooms with a little olive oil and place under a hot grill for a couple of minutes (they must retain their shape). you can skip this if you don't mind the centre of the mushrooms quite raw. if you grill the mushrooms before filling them and the become too soft you can support them with some foil (make little dishes to fit the individual mushoroms).

fill the mushrooms with the filling and place back under the grill for another 3 - 5 minutes.

heat the cheese with the cream. stir until well combined then spoon on top of the mushrooms. sprinkle the parmesan over them and grill or a couple of minutes until lightly golden.