Herby garlic and cheese portabello mushrooms

Gipsy Spread was out for 'chaps curry night' (CCN) and I was fending for just myself. Surprise, surprise (Where's Cilla Black these days?), I didn't want something for dinner that was going to take long to make.

I opted for my herby garlic and cheese stuffed portabello mushrooms.

What you will need
4 portabello muchrooms
2 cloves garlic
1 egg
60g cheddar
Chives
Lemon thyme

I like to cook the mushrooms off a little bit before stuffing to get rid of some of the moisture. Salt the mushrooms and drizzle over a tiny bit of olive oil and roast for about 10 minutes at 200 degrees.

Whilst this is happening, chop the garlic and grate the cheese. Mix together with the egg and add in the leaves of several spriggs of lemon thyme and the chopped chives, as well as a good grinding of black pepper.

Pile the mixture onto the mushrooms. Get them back in the oven for about 10-15 minutes until the cheese and egg mixture has cooked.

This is a lovely light lunch dish with a green salad or dinner with some new potatoes. Perhaps some lemon and olive potatoes, found here
http://gipsytoast.blogspot.co.uk/2013/07/olive-and-lemon-potatoes.html