Stuffed Mushrooms

Prep Time: 10 mins

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Cook Time: 30 mins

Serves 8.

Ingredients

1 tsp olive oil

50g piece pancetta, finely chopped

4 garlic cloves, crushed

2 tbs finely chopped lemon thyme

240g goat cheese, at room temperature

1 tbs truffle paste

8 button or cremini mushrooms, stems removed

50g panko breadcrumbs

Chervil sprigs, to garnish

Method

1. Preheat oven to 180C.

2. Heat oil in a medium frying pan over medium heat. Add pancetta and cook until crisp. Transfer to a small processor, leaving behind any fat in the pan.

3. Add garlic and lemon thyme to same pan and cook until soft. Add to processor with the goats’ cheese and truffle paste. Blend to form a coarse puree. Season.

4. Spoon mixture into mushroom caps and dip in breadcrumbs. Place on an oven tray. Spray generously with olive oil.

5. Bake for 20-25 minutes or until mushrooms are tender and breadcrumbs are crisp and golden. Garnish with chervil.