Crispy stuffed mushrooms recipe
 A real treat for mushroom lovers! Flat mushrooms stuffed with a herby filling and Chinese mushrooms, all topped with a rich cheese sauce and crisp breadcrumbs. 2 large, flat mushrooms (such as Portabello or field mushrooms), stalks removed 2 large, flat mushrooms (such as Portabello or field mushrooms), stalks removed 100g/3½oz Chinese mushrooms, chopped (the stems from the large mushrooms can be used here too)1 garlic clove, crushed1 tbsp melted butter 1 large free-range egg, yolk only2 tbsp white breadcrumbs 2 tsp chopped chives 2 tsp chopped parsley1 tsp chopped thymesalt and freshly ground black pepperpinch freshly ground nutmeg 100g/3½oz Chinese mushrooms, chopped (the stems from the large mushrooms can be used here too) 1 garlic clove, crushed 1 tbsp melted butter 1 large free-range egg, yolk only 2 tbsp white breadcrumbs 2 tsp chopped chives 2 tsp chopped parsley 1 tsp chopped thyme salt and freshly ground black pepper pinch freshly ground nutmeg 200ml/7fl oz whole milkfew slices of carrot, to tastefew slices of onion, to taste2 peppercornssprig thymesprig parsley15g/½oz plain flour15g/½oz butter1/8 teaspoon mustard (preferably Dijon)15g/½oz cheddar cheese, grated 15g/½oz parmesan cheese (or a vegetarian alternative), gratedsalt and freshly ground black pepper25g/1oz butter50g/1¾oz soft white breadcrumbs40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese 200ml/7fl oz whole milk few slices of carrot, to taste few slices of onion, to taste 2 peppercorns sprig thyme sprig parsley 15g/½oz plain flour 15g/½oz butter 1/8 teaspoon mustard (preferably Dijon) 15g/½oz cheddar cheese, grated 15g/½oz parmesan cheese (or a vegetarian alternative), grated salt and freshly ground black pepper 25g/1oz butter 50g/1¾oz soft white breadcrumbs 40g/1½oz grated cheddar cheese, or 25g/1oz grated parmesan cheese Method Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper.To make the filling, preheat the oven to 200C/400F/Gas 6.Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms.For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes.As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool.Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool.Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese.Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper. Arrange the flat mushrooms in a single layer in an ovenproof serving dish. Season with salt and freshly ground black pepper. To make the filling, preheat the oven to 200C/400F/Gas 6. To make the filling, preheat the oven to 200C/400F/Gas 6. Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms. Chop the stalks from the large flat mushrooms and chop all the Chinese mushrooms. Add to a bowl with the garlic, melted butter, egg yolk, breadcrumbs and the herbs. Season with salt, freshly ground black pepper and a pinch of nutmeg. Divide the filling between the flat mushrooms. For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes. For the cheese sauce, pour the milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Place over a medium heat and bring to the boil. Simmer for 4-5 minutes, then remove from the heat, cover and leave to infuse for 10 minutes. As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool. As the sauce infuses, make a roux. Add the flour and butter to a clean saucepan and place over a medium heat. Stir frequently, for approximately two minutes until the roux is thick and well combined, then set aside to cool. Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Strain the milk to remove the vegetables and herbs. In a pan, bring the milk to the boil then whisk in the roux. Whisk constantly until you have a sauce just thick enough to coat the back of a spoon. Stir in the mustard and the grated cheese. Season to taste with salt and freshly ground black pepper. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool. Put the butter in a pan over a medium heat and melt. When just until melted, remove from the heat and stir in the breadcrumbs. Set aside to cool. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately. Bake in the oven for 15 minutes, or until lightly browned on top. If you would like them even crisper, place under a hot grill for a minute or two to finish. Serve immediately.