Stuffed mushrooms

ServeS 4

Ingredients:

12 medium mushrooms, stems removed

4 tbsp olive oil

3 tbsp fresh bread crumbs (from 1 slice of firm-textured white bread)

1 onion, finely chopped

2 garlic cloves, crushed

1 small fresh red jalapeño chile pepper, seeded and finely chopped

handful of flat-leaf parsley, chopped

5½oz (150g) ground pork

1 tomato, finely chopped

sea salt and freshly ground black pepper

Method:

1 Brush the mushroom caps all over with a little of the oil. Put the remaining oil in a bowl with the bread crumbs, onion, garlic, chile, parsley, pork, tomato, salt, and pepper. Mix with your hands to form a paste. Arrange the caps, stem-side up, on a parchment-lined baking sheet, and mound the filling into each cavity.

2 Place the baking sheet on a rack, 8in (20cm) from the heating element, and broil for 12–15 minutes or until cooked through and golden brown. Serve with a drizzle of olive oil.

Stuffed mushrooms