Roast Stuffed Portobello Mushrooms


Serves 4 as a starter
4 large Portobello mushrooms
2 tbsp rapeseed oil plus extra for drizzling
1 onion, finely chopped
1 garlic clove, finely chopped
100g Barber's 1833 Vintage Reserve Cheddar, finely grated
100g fresh breadcrumbs
1 tbsp chopped fresh tarragon
Salt and freshly ground black pepper


  1. Heat the oven to 200ÂșC / Gas mark 6. Remove the stalks from the mushrooms and chop finely. Place the mushrooms, gill side up, in a baking dish. Pour in about 2cm water. Cover the dish with foil and bake in the oven for 10 minutes.
  2. Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook gently for 10 minutes until soft but not browned. Add the chopped mushroom stalks and cook for 2 more minutes.
  3. In a bowl, mix together the cheese, breadcrumbs, tarragon and cooled onion and garlic mixture. Season with salt and pepper.
  4. Divide the cheese and crumb stuffing between the four mushrooms, pressing down firmly. Drizzle over a little oil and cook the mushrooms in the oven for 15-20 minutes until the mushrooms are cooked and the stuffing is browned.
  5. Serve with salad leaves.
This recipe is courtesy of AJ & RG Barber Ltd