Portobello mushrooms with an oozy artichoke centre and Cheese and Onion Crumb. Not your usual BBQ affair but it will be now!
Ingredients
- Leckford Estate portabellini mushrooms
- 80g Waitrose Davidstow Cornish Cheddar vintage strength 7
- 80g breadcrumbs
- 1/2 red onion
- Handful of parsley
- Waitrose french butter with sea salt crystals
- Waitrose Summer artichoke dip
- Leckford Estate portabellini mushrooms
- 80g Waitrose Davidstow Cornish Cheddar vintage strength 7
- 80g breadcrumbs
- 1/2 red onion
- Handful of parsley
- Waitrose french butter with sea salt crystals
- Waitrose Summer artichoke dip
To a blender add your cheddar, onion, parsley, and breadcrumbs. Blitz into a crumb and set aside.
Remove the stalk from your portobellini mushrooms and pop onto the hot grill with a small knob of butter in the centre. Cook until the butter has melted.
Top with a spoonful of artichoke dip and a generous pile of cheese and onion crumb. Cover with a lid or cloche and cook for 4-5 minutes until the crumb has turned golden. Done!