Ingredients

12 medium Swiss brown mushrooms
60 grams feta
breadcrumbs from one-day-old stale bread
a cup of Italian parsley
lemon zest from half a lemon
shaving of parmesan
drizzle of vincotto (or balsamic vinegar)

Method

Clean the mushrooms (including the stalks) with a damp cloth.  Remove stalks and roughly chop. Combine with breadcrumbs from one-day-old stale bread, pulse in a food processer or roughly chop. Combine with chopped parsley and lemon zest, parmesan and a glug of olive oil. Pulse until it’s rough. Throw the mushroom stalks in.

Season the mushrooms and drizzle with some vincotto (or balsamic vinegar). Distribute the breadcrumb mixture evenly over the mushrooms and bake at 180 degrees for 12-15 minutes, until golden.

GF – Use gluten free bread