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Ingredients

• 16 large closed-cap chestnut mushrooms or small field mushrooms, all about 4 cm (1½ in) diameter, about 250 g (8½ oz) in total
• 30 g (1 oz) butter
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 1 small courgette, finely chopped
• 15 g (½ oz) baby spinach leaves, finely shredded, plus extra leaves to garnish (optional)
• 30 g (1 oz) fresh wholemeal breadcrumbs
• 30 g (1 oz) hazelnuts, finely chopped
• 2 tbsp finely chopped parsley
• 45 g (1½ oz) Parmesan cheese, freshly grated
• salt and pepper

Description

Filled With A Delicious Combination Of Finely Chopped Courgette, Spinach And Hazelnuts, Then Topped With Grated Parmesan Cheese And Baked, These Mushrooms Make A Very Tasty, Hard-to-resist Party Bite. They Look Their Best If The Mushrooms Used Are All Abo

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