12 large/open cap mushrooms
4 spring onions, chopped
100g mozzerella cheese, broken into small pieces
4 tsp olive oil
1 tsp fresh oregano
Break the stalks off the mushrooms and chop finely. Saute the chopped stalks with the spring onion in half the oil. Mix the mushroom stalks and spring onions with the breadcrumbs, oregano, and mozzerella. Spoon the stuffing mix into the mushroom caps. Drizzle olive oil over the mushrooms and grill for 8-10 minutes on a medium heat.
Serve with salad and potato wedges.
Tip: You could add any ingredient you have in your fridge, this recipe is pretty versatile.