I love a classic stuffed portobello mushroom for a starter in spring or autumn or as a light lunch or supper for myself any time of year.

It is so easy to make, yet very satisfying to eat. In the regular version I use garlic, of course, as mushrooms and garlic are a match made in heaven, but it works really well with the less pungent flavour of wild garlic too. The flavours are more subtle and it tastes more of spring.

Just make sure you season well so all the flavours come through.

Wild garlic stuffed mushrooms, serves 2 as a starter or light lunch

2 portobello mushrooms

6-8 wild garlic leaves

50 ml bread crumbs, ideally fresh

2-3 tbsp cream

50 ml grated sharp cheddar

salt, black pepper

butter for frying

oil for brushing

To serve:

rocket

balsamic glaze 

extra virgin olive oil

Wash and dry the mushrooms. Yank the stems out of the mushrooms without breaking the hats. Chop the stems and wild garlic. Brush the mushroom hats with oil on both sides and place hollow side up on a baking tray. Add seasoning and bake in a 200C oven for 15 minutes while preparing the stuffing. 

Fry the mushroom and wild garlic in some butter on medium heat until the mushroom pieces are golden brown. Lower the heat and add the breadcrumbs and cheddar. Add the cream and stir so the mixture just comes together. Season well. Divide the mixture on top of the mushrooms. Bake for another 5-10 minutes, until the stuffing is golden brown. 

Serve on rocket with olive oil and balsamic glaze or a more substantial salad.