Mushrooms On Toast - cooking recipe

Ingredients

8 large portobello mushrooms
2 large garlic cloves, thinly sliced
2 tbsp fresh marjoram leaves or 1 tsp dried oregano
None None Sea salt, to sprinkle
None None Extra virgin olive oil, to drizzle
2 tbsp butter
2 tbsp chopped shallots
2 tbsp flour
1 1/2 cups milk
1 tsp creamy Dijonnaise mustard
1/4 tsp salt
1 cup grated Cheddar cheese
8 slices multi-grain bread, toasted
2 tbsp panko breadcrumbs
2 tbsp freshly grated Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F. Wipe mushrooms with a clean cloth. Place in a parchment paper-lined baking pan. Sprinkle with garlic, marjoram or oregano, and sea salt. Drizzle with olive oil. Bake for about 15 mins, until tender.
Place butter and shallots in a small saucepan; cover and cook on medium-low heat for several minutes until tender. Remove pan from the heat. Stir in flour, then milk and mustard.
Bring to a boil, stirring; boil for 1 min. Stir in salt and 1/2 the cheese. Cover and let stand for 5 mins.
Preheat the broiler.
Slide mushrooms out of baking pan, still on their paper. Place a clean sheet of parchment paper in pan (the paper is simply to make washing up easier). Place the toast on the pan; top each with a mushroom, stem-side up.
Spoon the cheese sauce over the top, making sure all the toast is covered. Sprinkle with remaining cheese, then the breadcrumbs and Parmesan. Broil until cheese and crumbs are bubbling and golden.