Chilli & Garlic Stuffed Portobello Mushrooms

Ingredients

8-10 medium portobello mushrooms

50-75g Westgold Chilli & Garlic Infused Butter

4 slices toast bread

2 Tbsp fresh herbs

2 spring onions, chopped

Salt and pepper

Method

Preheat the oven to 200 ^oC.  Cut the mushroom stalks down low with a sharp knife and season. 

Heat a large frypan on a medium heat and melt ½ the Chilli & Garlic Infused butter. 

Add the mushrooms and cook for 2-3 minutes on each side. 

Take mushrooms out of the pan and place in an ovenproof dish. 

Add the second ½ of the butter to the pan, add the spring onions and cook until just softened. 

Put the bread into a food processor and pulse until you have a mix of fine and chunky breadcrumbs. 

Add the breadcrumbs to the frypan with the spring onions and stir around until the crumbs are well coated in butter, adding a little more butter if needed to make buttery crumbs. 

Add the herbs and check the seasoning.  Spoon the crumbs into the mushrooms. 

Bake in the oven until the mushrooms are cooked and the crumbs are golden and crunchy, approximately 15 mins. 

Serve immediately.

NB: slightly stale bread make the best breadcrumbs, as they’ll be crunchier, so it’s a good opportunity to use up some left over bread.