A new recipe from Fodder. Peel outer layer of the mushrooms and core. Mix the spring onions and cheese together and stuff each mushroom with half of the mixture. Sprinkle each mushroom with the bread crumbs and drizzle with Yorkshire rapeseed oil before placing them under the grill for 5 - 8 minutes depending on the size of hte mushroom. Serve on a bed of rocket.
2 large Yorkshire flat mushrooms
200g of your favourite cheese (we recommend Harrogate Blue), crumbled or grated