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Ingredients
- 8 large flat field mushrooms
- 3 spring onions (scallions), finely chopped
- 150 g (5 1/2 oz) smoked ham, finely chopped
- 60 g (2 1/4 oz/3/4 cup) fresh breadcrumbs
- 2 tablespoons finely grated parmesan cheese
- 1 tablespoon chopped parsley
- 2 teaspoons chopped oregano
- 2 tablespoons olive oil
Method
1. Remove the stalks from the mushrooms and finely chop the stalks. Mix the mushroom stalks with the spring onion, ham, breadcrumbs, parmesan cheese, parsley and oregano. Season with salt and black pepper and add a little water to bring the mixture together.
2. Divide the mixture among the mushroom caps and brush lightly with the olive oil.
3. Cook on a hot, lightly oiled barbecue grill plate or flat plate, filling side up, for about 3 minutes. Cover loosely with foil and steam for another 2 minutes.
