Three cheese stuffed mushrooms

As a child one of the things I thought worthy of a dip into room 101 was mushrooms. However, with most things you had an immediate dislike for (girls, good music, alcohol) you soon grow to love over the years, and 'la funghi' is no exception.

Cultivated mushrooms are available throughout the year. The most common three are the same, but are picked at different ages. Button: the youngest, small perfectly round closed cup; Cup: lipped, slightly larger and flatter; Flat: large, older, stronger and the ones that we are using for the purpose of this recipe.

The quantities for this recipe were for three mushrooms; adjust them for smaller or larger amounts. You can see how much stuffing you have, add a little more cream cheese or cheddar to bulk. I have used a plain cream cheese by a famous producer, who also have various flavoured products you could experiment with.

50g Butter, softened
Bunch flat leaf parsley
1 clove of garlic, crushed
3 large flat mushrooms, peeled, stalks removed and finely chopped
1/2 Red onion or 1 small shallot, finely diced
1 large heaped Tbsp of cream cheese
25g Red Cheddar, grated
Handful of breadcrumbs
25g of Parmesan Cheese or Grana Padano, grated
Olive oil
Salt & Pepper

1. Take half of the butter, finely chop some of the parsley, garlic and mix to make a garlic butter. Using a pastry brush, brush a baking tray lightly with the butter, the outside of the mushrooms and more generously inside the cup of each one. Season the cup with salt and pepper.

2. Take the other half of the butter and melt over a low heat in a small pan, add the diced onion and mushroom stalk. Sweat until the onion the onion is transparent. Meanwhile, in a bowl, add the cream cheese and cheddar, then when they're ready the onion/mushroom mix. Season with salt & pepper.

3. Spoon the mixture between the mushrooms, being careful not to over fill them. The mushrooms with shrink when cooked and the mixture with spread. Fill only slightly over the lip of each. Take the breadcrumbs and mix with the Parmesan, some more finely chopped parsley and bind with the olive oil a little at a time. When you squeeze the mix it should hold together. Pat the crumb on to each mushroom.

4. Place in the oven at 180c for 15-20 minutes or until the crumbs has turned golden brown. Good as a light lunch with rocket salad or to accompany steaks.