4 large feld mushrooms

Salt and pepper

¼ teaspoon of garlic powder

4 slices of pancetta

1 sprig of parsley

100g of breadcrumbs

100g of grated pecorino

50g of sundried tomatoes

1 tablespoon olive oil

  1. Preheat the oven on the Full Steam function.
  2. Remove stems from the mushrooms and set aside.
  3. Line the perforated oven tray with baking paper and arrange the mushrooms gill side up. Sprinkle with salt, pepper and garlic powder and steam for 5 minutes.
  4. Finely chop the stems of the mushrooms, pancetta and parsley and combine with the remaining ingredients in a small bowl.
  5. Remove the mushrooms from the oven and adjust the temperature to 170°C on Quarter Steam + Heat. Divide the mixture into four and fll each mushroom, lightly patting down.
  6. Return to the baking tray and bake for 15 minutes.
  7. Serve the mushrooms on their own as a beautiful entrée or appetiser or as part of a breakfast with spinach and toast.
To serve

This dish would accompany most meat and fsh successfully i.e. lamb shank