About this recipe:Large flat mushrooms are ideal for stuffing. These are topped with creamy cheese, sprinkled with nuts and served on toast for a smart, no-fuss light lunch or supper.
4 large flat or portabello mushrooms a little olive oil
100g Camembert or Brie cheese
15g dried wholemeal crumbs
15g pine nuts
4 slices wholemeal or multigrain bread
1 ripe beef tomato
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 190°C/gas 5. Pull out the mushroom stalks and discard, then wipe the tops with kitchen paper (don't wash or peel). Rub the tops lightly with a little olive oil, then place them upside down on a non-stick, shallow roasting dish. Season with freshly ground black pepper and bake for 10 minutes.
Slice the cheese thinly and place in the mushroom cups. Mix together the crumbs and nuts and sprinkle over the cheese. Return to the oven and bake for 5 minutes until the cheese just melts.
Meanwhile toast the bread. There's no need to butter the toast, but you can brush it with a little olive oil, if liked.
Trim the ends from the tomato, then cut it into 4 even slices. Lay a slice of tomato on each slice of toast, then top with a hot baked mushroom and serve at once.
Choose either large, white, flat mushrooms or the firmer textured brown or chestnut flat type, called portabello, which has a stronger, nuttier flavour.