IT’S GOING TO BE A MOUTHWATERING MARCH

CAULIFLOWER & BLUE CHEESE STUFFED MUSHROOMS

These tasty mushrooms take no time to prepare and make an excellent starter or light meal. Perfect with a glass of dry white wine.

SERVES 4

Preparation time: 20 minutes

Cooking time: 20 minutes

■ ½ head cauliflower, finely chopped
■ 4 garlic cloves, finely chopped
■ 2 tsp thyme
■ 4 portobello mushrooms
■ 2 tsp butter
■ A glug of olive oil
■ 50g/1¾oz Shropshire blue, or equivalent
■ 50g/1¾oz white breadcrumbs
■ 50g/1¾oz fresh parsley
■ Salt and pepper to taste

1. Preheat the oven to 200C/180C fan/gas 6.

2. Put the portobello mushrooms on a baking tray. Divide the butter between each mushroom. Season with salt and pepper. Bake for 10 minutes.

3. Heat the olive oil in a frying pan, add the cauliflower and thyme and sauté for four minutes, then add the garlic and fry until soft.

Spoon the mixture into the baked mushrooms. Sprinkle with breadcrumbs and