Baked Portabello Mushroom

This simple recipe, given to me many years ago by my dear friend Atty, which I have slightly adapted, takes no time at all and is delicious for lunch or a starter, served with crusty bread to mop up all the juices from the rapeseed oil, cream and herbs.

for each serving:

a large Portabello Mushroom [or field if you can get it]

Cornish Rapeseed oil - or any good olive oil is fine

Parsley, chopped - lots of it, the more the better!!!!

Double Cream

Sea Salt [I use flakes - Kosher salt] and freshly ground pepper

Some chilli flakes if you wish - they really add a fantastic kick.

ditto finely chopped shallot or a small amount of chopped garlic if you wish.

I use a small oiled oven proof dish to bake and serve. Carefully remove the stalk and finely chop. Brush over the bottom and inside of the mushroom generously with the oil, season the inside and pile in the stalk and herbs. Give it another glug of oil and a large tablespoon of double cream and a little more salt. I used a few chilli flakes too.

Bake in a moderate oven for about 15 mins and enjoy. Easy peasey.

It so adaptable and you can add different herbs or flavourings.