Ingredients

300 g portobellini mushrooms (medium sized mushrooms)

60 g cheddar cheese, grated

3 tbsp dried breadcrumbs

3 tbsp chopped parsley

3 sprigs thyme, leaves only (optional)

1 clove garlic, crushed

Zest from 1 lemon

Olive oil

Sunblush cherry tomatoes

Sea salt and black pepper

Toasted French bread

Method

1. Preheat oven to 180 C/160 C fan.

2. Clean the mushrooms using a soft brush. Remove the stems and chop finely. Place the mushrooms, cap down, on a lined baking tray.

3. Mix the chopped mushroom stems, cheddar, breadcrumbs, herbs, garlic and 1 tbsp olive oil in a small bowl. Season generously, mix again, and fill the mushroom caps generously. Grate over some cheddar and add a drizzle of olive oil.

4. Bake for 20 mins and serve on crostini with a sunblush cherry tomato. Scrape up any crusty cheese and sprinkle over the top.

   For extra umami-liciousness, drizzle with truffle olive oil or use truffle cheddar cheese.