- Make the filling first. Remove the stalks from the mushrooms and put the tops to one side. Chop the stalks and gently fry with the onion for five minutes.
- Add the garlic, nuts, tomato, lemon juice, most of the cheese and herbs, and soya sauce.
- Remove from the heat and season as required.
- If cooking your mushrooms on a traditional BBQ, place the mushrooms underside down for a couple of minutes. This will allow them to cook evenly.
- Turn the mushrooms over and fill each one with the mixture. Top with the remaining cheese and continue to cook until juicy and ready to serve – approximately 12 minutes depending on the heat.
- Serve the mushrooms with a garnish of the remaining herbs. Alternatively, serve them in bun with a slice of fresh tomato in the style of a veggie burger.
Chef’s tip: This is a simple filling but let your imagination run free. Cooked spinach, pine nuts, sundried tomatoes, cooked artichokes, spices, and breadcrumbs are all possibilities. If it’s a rainy day, the mushrooms can be cooked under a grill or in the oven.