I will be honest, mushrooms are not my most fav thing in the world but the husband is obsessed and being the good little wife I do like to please!!!!!!

I am alright with them if I don’t think about the gills – the idea of them makes me want to heave looking at fungus stuff growing in the garden disgusts me also!!

So, if I don’t  think of their underside and the random dark places they grown i am all good!!!

I do love a good stuffed mushroom though – I reckon if you wanted to be really decadent you could stick these in a brioche bun – yes it would be messy but yes it would be oh, soooo tasty!

I hope you enjoy!

4 portobello mushrooms

1 aubergine finely chopped 

1 large red onion finely chopped 

15 vine ripe cherry tomatoes halved 

20 olives finely chopped

2 cloves of garlic finely chopped

1 teaspoon bouillon 

Large glug red wine 

1 teaspoon mixed herbs 

1 tablespoon Breadcrumbs 

1 ball mozzarella 

Ready made béchamel sauce (I have got the lidl one in carton as there are no nasties in it

Samphire chopped to sprinkle on the top.

Preheat oven to 170 degrees centigrade 

Fry the garlic and onions in olive oil along with the chopped aubergines and tomatoes.

Once this has cooked down and is soft add the olives, red wine and bouillon. 

Once it is all thick and mushy get your mushrooms and pull out the storks

Spoon in the mixture generously and place on a roasting dish with high sides so it doesn’t fall over

Once you have done this to all of them spoon on some béchamel, chop some mozzarella in to a disk and sprinkle with breadcrumbs 

Place in the oven for 20 – 25 mins make sure it’s not too long or the mushroom will totally collapse – you want it nice and melty and browned though! 

Sprinkle samphire on top and enjoy.