- 6 large flat mushrooms
- 1 large knob of butter
- 2 small courgettes
- 150 g herbed goats cheese or feta
- 1 tbsp ready-made natural or homemade breadcrumbs
- 30 g walnuts, chopped (optional)
- 1 tbsp olive oil
Preheat the oven to 200°C. Remove the mushroom stalks and chop them, then put the mushroom caps on a small baking tray. In a large pan, melt the butter and fry the chopped mushroom stalks for 2 minutes.
Add the diced courgette, then cover and cook, shaking the pan, until softened. Transfer the cougette and mushroom stalks to a bowl and mix with the cheese, a pinch of salt and a good grinding of black pepper
Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs, mixed with the walnuts, if using. Drizzle with oil and bake in the oven for 15-20 minutes.