Giant stuffed mushrooms

  • 6 large field mushrooms – left whole
  • 1 tbsp olive oil
  • 1 small onion – finely chopped
  • 25g fresh wholemeal breadcrumbs
  • dried marjoram
  • 30g pine nuts
  • 85g tin sweetcorn
  • black pepper
  • pinch of salt
  • fresh parsley

Method

  1. Wipe the mushrooms clean then remove and finely chop the stems.
  2. Sauté half the onion in the olive oil for a few minutes, then add the mushroom stems.
  3. Once tender, remove from the heat. Thoroughly mix in the breadcrumbs, a teaspoon of marjoram, pine nuts (or sunflower seeds), sweetcorn, plenty of freshly ground black pepper and a pinch of salt.
  4. Preheat the oven to 190C/375F/Gas Mark 5.
  5. Place the mushrooms in a shallow oven dish and pile the filling into them. Drizzle them with a little oil.
  6. Bake them for 20 minutes and garnish with fresh parsley. Serve hot.