Serves 4 - 6
Preparation 10 minutes
Cooking 15 minutes
Ingredients
350g Leerdammer Original Block, cut into small diced cubes
12 large field mushrooms
2 garlic cloves
½ lemon, juiced
4 tbsp flat leaf parsley, chopped
1 shallot
½ red chilli
100ml olive oil
110g butter
Seasoning
Method
- Cut the block of Leerdammer into 1cm cubes.
Then place the field mushrooms, stalk side up onto a baking tray
and put the Leerdammer evenly on top of the mushrooms, together with a little knob of butter on each one. - Drizzle with olive oil and seasoning and place in a pre-heated oven (180°C/Fan 160°C/Gas Mark 4) for 10-15 minutes to cook through until lightly brown.
- Whilst the mushrooms are cooking, peel and finely chop the garlic and shallot, and place in a bowl with the lemon juice and the rest of the olive oil. Add the chopped parsley, diced red chilli and seasoning. Place in a pan and slightly warm.
- Remove the mushrooms and place in a serving dish. Pour the dressing over the top and either serve still hot or leave to cool, refrigerate and serve cold.
Tip! This is such a simple and tasty idea and can be adapted to any mushrooms. If you cannot find large field mushrooms use widely available Portobello ones instead. Alternatively use about 600g of medium-sized chestnut or button mushrooms; stuff and cook as above and serve them as a delicious starter or light lunch with crusty bread.
Why not try Leerdammer Lightlife or Mature Block as an alternative?