These garlic mushrooms are perfect for dinner parties, or you could serve them in larger
portions as a light supper dish with a green salad.
Preheat the oven to 190C / 375F.
350 g/ 1 2 oz large mushrooms, stems removed
3 garlic cloves, crushed
175 g/ 6 oz/ ? cup butter, softened
50 g/2 oz / 1 cup fresh white breadcrumbs
50 g /2 oz/ 1 cup fresh parsley, chopped
1 egg, beaten
salt and cayenne pepper
8 cherry tomatoes, to garnish
Serves 4
Arrange the mushrooms cup side uppermost on a baking tray. Mix together the garlic and butter in a small bowl and divide 115 g/4 oz/ 1/2 cup of the butter between all the mushrooms.
Heat the remaining butter in a frying pan and lightly fry the breadcrumbs until golden brown. Place the chopped parsley in a bowl, add the breadcrumbs, season with salt and cayenne pepper and mix well.
Stir in the egg and use the mixture to fill the mushroom caps. Bake for 1O-15 minutes until the topping has browned and the mushrooms have softened. Garnish with quartered tomatoes.

COOK?S T I P
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the fridge before baking.