Slow-Roasted Stuffed Swiss Brown Mushrooms - cooking recipe

Ingredients

8 medium swiss brown mushrooms
2 tablespoons extra virgin olive oil
1 small brown onions (for Australians) or 1 small yellow onion, finely chopped (for Americans)
1 -3 garlic clove, minced, depending on how much you like garlic
dried sage, a sprinkling, to taste (optional)
dried rosemary, a sprinkling, to taste (optional)
1/4 cup coarse wholemeal breadcrumbs (15 grams)
1/2 cup walnuts, coarsely chopped (60 grams)
1 cup pecorino cheese, grated (80 grams)
sea salt, to taste
fresh ground black pepper, to taste
1 sprig thyme, leaves only

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/350\u00b0-375\u00b0F/4-5 gas mark.
Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.