for 4 servings
- 4 cups closed-cup Mushrooms (brushed clean with stems removed)
- 1 Broccoli (diced)
- 1 red pepper (finely diced)
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 cup fresh breadcrumbs
- 1 ½ cups Parmesan cheese (grated)
- ¼ cup olive oil
- ½ teaspoon paprika
- freshly ground Black pepper
Preheat the oven to 180°C (160° fan)|350F|gas 4. Arrange the mushrooms, cap-side down, in a large roasting dish lined with aluminium foil.
Toss together the broccoli, pepper, shallot, garlic, breadcrumbs, and 100 g of the Parmesan. Season with salt and pepper.
Pack the mixture onto the mushrooms and drizzle with olive oil.
Cover the roasting dish with a sheet of aluminium foil and bake for 25 minutes.
Remove the foil after 25 minutes and continue baking for a further 10 - 15 minutes until the mushrooms are crisp on top.
Remove from the oven and garnish with the remaining Parmesan and a pinch of paprika.
If the mushrooms are particularly dirty, wash them in a bowl of cold water before drying well.