Crispy Mushroom Bake

A great dish using store cupboard items and some of the things in your fridge

Crispy Mushroom Bake

METHOD

1. Heat the oven to 180ºC Fan/ Gas 4
2. Grease a 1.5 – 2 litre ovenproof dish
3. Heat a large pan and add the breadcrumbs, stirring regularly
4. Put 1 tablespoon of olive oil in another pan and add the onion
5. Cook the onion with a sprinkle of salt and continue to stir the breadcrumbs in the other pan
6. Add the herbs and seeds to the breadcrumbs and continue stirring
7. Add the chopped pepper and any other vegetables to the onions and continue to cook
8. Clean the mushrooms with a damp cloth and slice thickly.
9. Add half a can of chopped tomatoes to the base of the ovenproof dish
10. When the onion mixture is cooked, empty into a clean bowl and spread half the mixture over the tomatoes
11. Put the remaining oil and butter in the pan and gently fry the mushrooms until they start to turn brown.
12. Do not forget to keep stirring the breadcrumbs.  They will start to dry out and reduce in volume.  Once they are golden brown, remove from the heat.
13. Once cooked, add half the mushrooms to the dish and top with the remaining tomatoes and onion mixture.
14. Add the remainder of the mushrooms
15. Sprinkle the breadcrumb mixture over the top and sprinkle with grated cheese (optional)
16. Bake in the oven for 20 to 25 minutes until golden brown.  If necessary cover with foil if the topping turns too dark.
17. Serve with green vegetables or salad or as a side to a meat or fish dish