Stuffed Field Mushrooms

I can't resist getting some of these gigantic field mushrooms when I see them in the shops, with one thing in mind - stuff them (excuse the pun).   When the chunky stalk is removed from underneath the mushroom, it leaves open a good size cavity waiting to receive delicious fillings of your choosing.  Try bacon, celery, herbs, breadcrumbs and cheddar cheese.  Perfect for a special breakfast with crusty bread, a light lunch with a green salad, or a snack anytime of the day.

Makes 4 (Serves 2)

INGREDIENTS

• 4 large field mushrooms
• 100g / 3½oz bacon rashes, diced into lardons
• 1 French shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 4 tablespoons dried breadcrumbs
• 1 teaspoon dried sage or thyme
• 50g / 1¾oz grated cheddar cheese
• 1 tablespoon chopped chives, for garnishing (optional)

METHOD

1. Gently brush away any dirt from the mushrooms.  Remove the stalks from underneath and place top-side down on a baking tray.  Roughly chop up the stalks and set aside.
2. In a medium frying pan over medium low heat, fry the bacon lardons for about 2 minutes or until they start to crisp up.  Add the shallot, garlic and celery.  Continue to fry for a few minutes until the vegetables start to wilt.
3. Remove pan from the heat.  Stir in the sage/ thyme and breadcrumbs.
4. Spoon mixture into the cavities of the mushrooms.  Top with the grated cheese.  Garnish with chopped chives.
5. Baked in a preheated 200C°/ 400°F oven for 10 minutes or until the cheese has melted and turned golden.