Ingredients
Serves 4-6
8 small flat mushrooms, stems trimmed
1 cup panko (Japanese) breadcrumbs
Handful flat leaf parsley, chopped
½ cup semi dried tomatoes, chopped
4-6 slices proscuitto, chopped
30g fresh parmesan cheese, finely grated
4-6 small bocconcini cheese, torn in half
Method
Place a roasting pan into the oven. Preheat oven and pan to 200°C fan forced. Place mushrooms stem side up on a board.
Combine breadcrumbs, parsley, tomatoes, proscuitto, parmesan and olive oil in a bowl. Season with salt and pepper. Spoon onto the mushrooms then top with bocconcini.
Place mushrooms onto the hot baking tray and roast for 10-15 minutes or until mushrooms are tender and crumbs golden.
