Garlic and cheese portabello mushrooms

This is the tastiest and simplest stuffed mushroom recipe I know. Its reliance on plenty of garlic and cheese means it is gooey and unctuous. It also allows me to feel decadent, whilst being relatively healthy as I served it up with just a nice green salad for dinner tonight. Of course, this is also a fantastic main for a Sunday roast, and is also great inside a bun as a burger! - not quite as healthy, but extremely delicious.


What you will need
4 large portabello mushrooms
1 egg
1 clove garlic
1 tea spoon dijon mustard
100g cheddar
A splash of milk
Fresh chives
Paprika


Set the mushrooms in a baking tray and preheat the oven to 200 degrees.


Next, crush the garlic and grate the cheese. Mix these together with the egg, milk, dijon mustard and add the chopped fresh chives. Season with plenty of salt and pepper.


Split the mixture into four and fill/top each of the mushrooms. Sprinkle over a little bit of paprika and bake in the oven for 30-35 minutes until the cheese has melted and the egg has set.

Serve as a starter, or simply with or salad or make it the star of the plate as the main dish accompanied by vegetables and accoutrements (i.e vegetarian stuffing and yorkshires not cooked in animal fat!).