Makes 4

4 large portobello mushrooms, gently wiped clean
4 tbsp olive oil
1 onion, chopped

2 garlic cloves, crushed
200g sourdough breadcrumbs
Few handfuls of chopped herbs (e.g. tarragon, thyme, chives, parsley)
Salt and black pepper
8 thick slices of Brie (or use Camembert, Reblochon or Gruyère)
4 burger buns, split

To serve:

Mayonnaise

Dijon mustard

Lettuce leaves

Red onion, sliced

1. Use a small paring knife to cut the stems out of the mushrooms. Cut a small hole
   in the centre of each mushroom, around 7-8mm in diameter; this will act as a drain for mushroom juices, preventing the filling from getting soggy.
2. Heat one tablespoon of the olive oil in a pan over a medium heat and cook the onion and garlic for 5-6 minutes until golden and soft. Transfer to a plate and set aside.
3. Heat the remaining oil in the same pan and cook the breadcrumbs over a medium heat until crisp and golden. Return the onion and garlic along with the herbs, season with salt and pepper and stir to combine well.
4. Stuff the mushrooms with the breadcrumb mixture and top with the Brie. Cook on
   the barbecue over a medium heat for five minutes or until the mushrooms are cooked through and the cheese has melted.
5. Lightly toast the burger buns, then spread generously with mayonnaise and some Dijon mustard. Add some lettuce to the bottom halves, then add the cheesy mushrooms and some sliced red onion. Sandwich together with the tops and enjoy immediately.

Per Serving

486kcals, 24.7g fat (6.6g saturated), 53g carbs (6g sugars), 15.3g protein, 2.9g fibre, 0.707g sodium