Recipe Harriet Boucher, Images Ashlee DeCaires
You won’t be missing meat when you dish these up at the dinner table. Serve with your favourite side salad, roast veggies, or with a slow cooked tomato sauce.
8–10 large portobello mushrooms, stalks removed
125g round of brie, roughly chopped
3 cups loosely packed fresh sourdough breadcrumbs
1 tbsp fresh thyme, finely chopped
¼ cup olive oil
salt and pepper
In a food processor place the breadcrumbs, chopped brie and thyme along with 1tsp of flaky salt and a generous grinding of pepper. Pulse until combined and starting to clump. Add in 1–2 tbsp of olive oil to just coat the crumb.
Place the mushrooms on an oven tray, underside facing up. Drizzle over the ¼ cup of olive oil, being generous with this, as it will ensure juicy mushrooms. Season with salt and pepper. Divide the crumb mixture among the mushrooms, packing the crumb firmly on top.
Place in the oven at 190°C fan bake for 25–30 minutes or until golden and crunchy on top and the mushroom is soft and cooked through.
