STUFFED MUSHROOMS

Preheat the barbecue. Separate the stalks from the mushrooms and chop the stems finely. Heat half the oil in a large frying pan. Add the mushroom stalks and spring onions and sauté briefly.

Transfer the mushroom stalks and spring onions to a large bowl. Add the breadcrumbs, oregano and feta cheese and stir it well.

Spoon the filling mixture into the mushroom caps. Drizzle the remaining oil over the stuffed mushrooms, then cook over medium-hot coals for 8-10 minutes. Transfer the mushrooms to individual serving plates and serve immediately.

SERVES 12

12 large field mushrooms
4 tsp olive oil
4 spring onions, chopped
100 g/31/2 oz fresh wholemeal
breadcrumbs
1 tsp chopped fresh oregano
100 g/31/2 oz feta cheese,
crumbled