I was very excited to bring home a wedge of proper, sheep’s milk pecorino from Grandvewe Cheeses in Tasmania. It has a wonderful earthy pungency that I thought would be perfect in stuffed mushrooms. I bought some lovely portabello mushrooms from the market; big open ones, full of flavour. Some of the season’s fresh thyme and day old bread, hey presto – great food!
Serves 1 as a meal with salad, or several people as a starter or hors d’oeuvres
|30||grams||pecorino, finely grated|
|2||teaspoons||fresh thyme leaves|
Preheat the oven to 200oC.
Combine the breadcrumbs, cheese, thyme, salt and pepper. Remove the stalks of the mushrooms and brush off any dirt from their tops. Line a baking tray with baking paper. Arrange the mushrooms topside down and fill with the breadcrumb mixture. Break the butter into little pieces and place them over the top of the stuffing.
Bake for 15-20 minutes, or until the topping is golden and crisp and the mushrooms tender. Serve immediately.