4 Portobello mushrooms
80g baby mushrooms
1 tablespoon garlic infused olive oil
4 spring onions, finely chopped
100g breadcrumbs
60g NI Cheddar cheese, grated
Set oven temperature 175ºC/325ºF/Gas 3
Wash and remove stalks from the portobello mushrooms, finely chop mushrooms and spring onions. Heat olive oil in a pan and cook the mushrooms then the spring onions. Remove and stir in breadcrumbs and grated Cheddar cheese.
Divide the stuffing among each mushroom. Place onto an oven tray, drizzle a little olive oil on top before roasting for 20 minutes. Serve with salad.
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