Can be served as a starter, or with a salad for a lunch or light dinner. Theyre great on toasted ciabatta too. The mushrooms have a meaty texture and full flavour, so it is well matched with a chargrilled steak.


Mild cooking oil spray like light olive oil.
2 large portabella or field mushrooms, wiped clean with paper towels and stalks trimmed
Large handful of fresh parsley, curly or flat, stalks discarded and leaves finely chopped
1 clove garlic, crushed or finely chopped
Finely grated zest of 12 lemon
Small handful (roughly 25g) blanched hazelnuts or almonds, finely chopped
Lightly dressed salad, to serve


Preheat the oven to 190C/375F/gas mark 5.
Spray a baking tray with oil and place the mushrooms on top, stalk-side up.
In a bowl mix the parsley, garlic, lemon and hazelnuts or almonds and season with a pinch of salt and plenty of freshly ground black pepper.
Spoon onto the upturned mushrooms and press down lightly. Mist with a little more oil.
Bake in the centre of the oven for 12-15 minutes or until the mushrooms are tender and the topping is lightly browned.

Serve with 4 handfuls of washed and dried rocket, 1 tbsp extra virgin olive oil mixed with 1 tsp good-quality balsamic vinegar a squeeze of lemon juice and pepper and salt to taste.