Stuffed Mushroom

Ingredients:

8 large flat mushroom

1 1/2 tbs lemon juice

12 button mushroom

20g butter

1 shallot, finely chopped

1 garlic clove, crushed

100g Parmesan, grated, plus 1tbs to serve

50g fresh breadcrumbs

1 egg, lightly beaten

3tbs double cream

1tbs chopped tarragon

1tbs chopped parsley

Preheat the oven 150°C. Wipe the large mushrooms with a damp cloth, remove and discard the stalks and rub the caps with lemon juice to keep them white. Wipe the button mushroom and chop them finely, then mix with the remaining lemon juice.

Heat the butter in a small frying fan, add the shallot  and garlic and cook. stirring, for 4 minutes. Add the chopped mushroom and the wine and cook, stirring, for another 4 minutes. Remove from the heat and stir in the parmesan. breadcrumbs, egg, cream and tarragon. Season.

Place the mushroom caps on a lightly oiled baking tray and stuff with the filling. Bake for 12 minutes. Sprinkle with the parmesan and parsley and serve either warm or cold.