Stuffed Mushrooms with Smokey Dutch...
Serves: 4
Preparation Time: 25 minutes
Ingredients:
100g Smokey Dutch.
4 Large flat mushrooms.
2 Heaped tblsp of crème fraiche.
8 Sun-blush cherry tomatoes, halved.
Salt and ground black pepper.
3 tblsp olive oil.
Sprigs of thyme leaves to garnish.
Method:
Remove the stalks from the mushrooms.
Grate the Smokey Dutch and mix together with the crème fraiche, salt and ground pepper.
Spoon into the mushroom cavity and top with the tomatoes.
Place on a baking tray and drizzle with the olive oil.
Bake at gas mark 4 for 20-25 minutes until golden and bubbling.
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