Stuffed Mushrooms

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Step 1

Preheat the oven to 200˚C/fan 180˚C/Gas 6 and lightly grease a small baking tray. 2 Twist the stalk out of each mushroom and place the mushrooms, dark-side up, on the tray. 3 Mix the breadcrumbs with the almonds and Parmesan in a small bowl and season with sea salt and lots of ground black pepper. Using half the breadcrumbs, sprinkle some into each mushroom then dot with small pieces of the cheese. Top with the remaining breadcrumbs. Drizzle with the oil and bake for about 12–15 minutes, or until the crumbs are crisp. 4 Divide the mushrooms between two plates, sprinkle with fresh thyme, if using, and serve. COOK’S TIP To make your own crumbs, simply blitz some wholegrain bread in a food processor. Any extra can be frozen for another time. NON-FAST DAYS Increase the portion size. Sprinkle the mushrooms with a couple of tablespoons of flaked almonds before baking. Drizzle with olive oil to serve.