Stuffed Mushrooms

My favourite part of Christmas cooking is using up the left overs. With heaps of herbs, vegetables, cheeses, hams and all the unusual ingredients we all buy in abundance at Christmas. I had lots of portabello mushrooms to use up and simply mixed up handfuls of herbs with garlic, some chili and parmesan.

With a palate cleansing crispy salad, this was a welcome meal after the sumptuous meals of the last few days.

• 6 portabello mushrooms of flat open gill mushrooms
• 3 fat cloves of garlic
• 3 big handfuls of herbs (I used tarragon, parsley, dill, sage, thyme)
• 1 lemon grated and the juice
• 1 red chilli
• 50gms grated parmesan
• 50gms very roughly chopped stale bread
• olive oil
• seasoning

1. Cut the stalks off the mushrooms and chop finely.
2. In a bowl mix all the ingredients after chopping everything very finely.
3. Add olive oil so that you form a dryish paste and then spread onto the mushrooms and drizzle lightly on top.
4. Bake in hot oven (200C) for about 40 minutes, until the mushroom base feels soft when tested with a knife.