Ingredients
The following ingredients have 4 Servings
- 8 large flat mushrooms, stalks trimmed
- olive oil, for brushing
- 200g cheddar, grated
- 3 tbsp soft cheese
- 1 tsp Dijon mustard
- a dash Worcestershire sauce
- rocket, to serve
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- chopped to make 1 tbsp pickled onions
- chopped to make 1 tbsp pickled cornichons
- 1 red chilli, finely chopped
- chopped to make 1 tbsp flat-leaf parsley
Instruction
- Heat the grill to high. Line a baking tray with foil. Brush the mushrooms all over with oil and season. Grill, turning, for 6-8 minutes or until they are just tender.
- Meanwhile, mash together the cheeses, mustard and worcestershire sauce, and season. Spoon into the mushroom cavities, then continue to grill until the fillings are golden and bubbling.
- Whisk together the vinegar and oil, then mix in the other dressing ingredients. Serve the mushrooms with the dressing spooned over, and the rocket alongside.
