Project Description


  • 6 large brown mushrooms
  • 1 large sweet coloured pepper – finely chopped
  • 1 onion – finely chopped
  • 6 cloves of peeled black garlic – finely sliced (one for each mushroom)
  • 75g salted butter
  • 75g breadcrumbs
  • 4 tablespoons of freshly chopped parsley or chives or basil
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 egg, beaten
  • 45g Cheddar Cheese – grated
  • 15g freshly grated Parmesan Cheese
  • 6 tablespoons of chicken or vegetable stock
  • Salt and freshly ground black pepper
  • Olive oil for drizzling


  1. Heat the oven to 180°C.
  2. Carefully take out the stalks but keep the mushroom cups whole.  Place the mushrooms in a large baking dish.
  3. Chop the mushroom stalks, sweet pepper and onion.
  4. Heat the butter in a frying pan and gently caramelise the onion mixture.
  5. Remove from the heat.
  6. Stir in the breadcrumbs, parsley or choice of herbs, and lemon juice.  Season to taste.
  7. Stir in the beaten egg.
  8. Spoon the mixture into the mushroom cups.  Tuck one finely sliced peeled black garlic clove into each mushroom cup.
  9. Sprinkle over the grated Cheddar Cheese and Parmesan.
  10. Pour the stock around them
  11. Drizzle the tops with olive oil.  Season again with a little salt and freshly ground black pepper.
  12. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.
  13. Serve with a rocket salad.