Stuffed mushrooms

Ingredients

4 large chestnut/portobello mushrooms

olive oil

sea salt

freshly ground black pepper

1 small fennel bulb, chopped

50g sun-dried tomatoes, chopped

2 cloves garlic, peeled and chopped

50g Parmesan, grated

100g taleggio, sliced into 4 (you can find this cheese in Waitrose or the deli at the Rutland & Derby)

fresh basil, to serve (optional)

Directions

1. Preheat oven to gas 4/180C.
2. Line an oven tray with greaseproof paper, put the mushrooms on it with the tops facing down, season and drizzle with olive oil and bake for about 15 mins.
3. Meanwhile, fry the fennel for 5-10mins, stirring occasionally.
4. Add the sun-dried tomatoes and garlic and cook for a few more mins.
5. Remove from the heat, leave to cool, then season and add the parmesan. Stir.
6. Pile the fennel mixture on top of the mushrooms, and top with the taleggio.
7. Return to the oven for 10 mins or so.
8. Serve immediately, garnishing with basil if preferred. I ate mine with some sauté potatoes - a great way to use up extra boiled ones from the previous night! I imagine a crisp salad would also go well.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)