The BFM used the four Portabellow mushrooms to make cheesy breadcrumbed mushrooms.
So what I did was remove the stalks, pan fried the mushrooms on both sides for 5 minutes in rapeseed oil, just until they colour and start releasing the juices.
Meanwhiled I grated some Causeway Cheese Company Cheddar with whole peppercorns. It is a very mature strong cheese with a taste not dissimilar to blue cheese. I then food processed a 1/2 slice of brown bread and added salt and pepper. Then put the cheese in with the bread. I shared the mixture onto the underside of the mushrooms and grilled for a few minutes et voila!!
A gr8 starter with salad.
Once again the BFM shares the food love!!! Ciao for now
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