Crispy stuffed mushrooms


4 large flat mushrooms
soft cheese
1 red chilli
1 clove garlic, crushed
Freshly ground black pepper
half red onion, chopped
3 teaspoons Parmesan, grated
2 tablespoons fresh parsley, finely chopped

Remove and finely chop the stalks from the mushrooms. Mix chopped onion, garlic, parsley and chilli with soft cheese, season.
Lay the mushrooms on a non-stick baking tray, gill side up. Spoon the stuffing on top of the mushrooms and press down lightly. Lay a piece of foil loosely over the top of the mushrooms to prevent the stuffing from browning too quickly and bake in the oven for 15 minutes. Remove from the oven, discard the foil, and sprinkle the Parmesan over the mushrooms. Return to the oven and cook for another 10–15 minutes or until the topping is crisp and the mushrooms are tender but not soft. Serve with a large mixed salad.