Great, simple dish as a starter. Ideally use the small portobellini field mushrooms serving three per person. If using the large portobello field mushroom, you will only need 4 large mushrooms, allowing one per person.” - Aldo Zilli

To serve as a party nibble, only use the portobellini, placing each mushroom on small crostini to make them into tidy finger food.

To make crostini, slice small rounds from a ciabatta, brush with olive oil on both sides and bake until golden brown and crisp on both sides. Allow to cool before using.

Dolcelatte is a rich, creamy soft blue cheese from Italy. If you prefer, it can be substituted with Gorgonzola.

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

• 12 small-medium field mushrooms
  
• 2 tablespoons extra virgin olive oil
  
• 1 garlic clove, finely chopped (optional)
• Juice of 1 lemon
  
• 1 tablespoon fresh breadcrumbs
  
• 1 teaspoon ground black pepper
  
• 100g soft Dolcelatte
  
• 2 tablespoons double cream
  
• 40g parmesan cheese, freshly grated
  
• 2 tablespoons flat leaf parsley, freshly chopped

Method

Brush the mushrooms clean and remove the stalks. Finely chop the stalks and reserve. Place the mushrooms on a grill tray, stalk-side up.

In a glass bowl mix the olive oil, garlic, lemon, breadcrumbs and pepper. Stir in the finely chopped stalks. Spoon into the centre of each mushroom and grill for 5 minutes.

Meanwhile, place the cheese and cream in a small pan and melt over a gentle heat, stirring to combine.

Spoon the dolcelatte mixture over the mushrooms, sprinkle with parmesan and grill for a further 5 minutes or until golden. Serve with a sprinkle of Italian parsley.