These are probably one of my favourite starters ever and it took me ages to realise that of course I can have them as a lunch! They’re easy to make and don’t take long to cook but yet I still forget about them for months on end then all of a sudden they’ll just pop into my mind and I HAVE to have them!
- 2 Large Field Mushrooms
- Garlic Powder
- Chilli Flakes (optional- if you like a bit of a kick)
- 25g of Dairylea Spread
Spray a baking tray with a little Frylight and pop your mushrooms on it. Sprinkle a little garlic powder over the mushrooms, trust me, you don’t need a lot for a strong flavour. Add a few chilli flakes, again, I don’t use a lot, a small pinch over both mushrooms is usually enough to give it a kick. You’ll learn how much you like after you’ve made them once or twice. Spread the Dairylea as evenly as you can on both mushrooms. You can obviously use more cheese if you fancy but I don’t find they need it or use a different cheese. I’ve made these using grated cheddar and they are just as good.
Pop your mushrooms into a preheated oven on 180° and leave for around 10-15 minutes or until the cheese has slightly browned on top.
Serve with salad or whatever else takes your fancy and enjoy!