Mediterranean Roasted Field Mushrooms stuffed with Scotch Beef
125 g cooked Scotch Beef, shredded
4 large field mushrooms
2 – 3 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
4 sun blush tomatoes, finely chopped
4 tbsp chopped fresh parsley
50 g soft cream cheese or mascarpone
50 g fresh white breadcrumbs
2 tbsp freshly grated Parmesan
Leafy green salad, to serve
- Heat oven to 200C/180C fan/gas 6. Cut the stems from the mushrooms and chop finely.
- Heat a tablespoon of oil in a small pan and cook the mushroom stalks, shallot and garlic for 3 – 4 mins until softened. Place in a bowl with the sun blush tomatoes, beef, most of the parsley and the soft cheese and mix together until the beef is evenly coated.
- Lightly brush the outside of the mushroom caps with oil and sit gill-side up on a baking sheet. Divide the beef mixture between the mushrooms.
- Mix together the breadcrumbs, Parmesan, remaining tablespoon of chopped parsley and a teaspoon of olive oil. Sprinkle evenly over the mushrooms and bake for 15 to 20 mins until the mushrooms are tender and the topping is crunchy and golden. Serve warm with a leafy green salad.