Stuffed mushrooms with sage and brie

Got some friends coming over for a casual get-together? This recipe for stuffed mushrooms with sage and brie is sure to be enjoyed.

Served with a drizzle of olive oil and lemon juice and a scattering of parsley, and this dish is perfect for weekend entertaining.

Serves 4.

Ingredients

• 8 Portobello mushrooms
• 50g unsalted butter
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 12 sage leaves, finely chopped
• 125g fresh breadcrumbs
• 200g Brie cheese (you could also use Taleggio), rind removed, chopped
• 1 egg, beaten

Method

1. Preheat oven to 200C. Place mushrooms on a lined baking tray. Season.
2. Heat a frying pan over medium heat. Add butter, oil, onion, garlic and sage, and cook gently for 5 minutes until softened. Transfer to a large bowl.
3. Add breadcrumbs to onion mixture and stir to combine. Add half the cheese and the egg. Season. Combine well, then spoon generously into the mushrooms. Top with remaining cheese.
4. Place mushrooms in the oven and roast for 15-20 minutes until golden on top. Serve.