Cheddar & garlic stuffed mushrooms

Ingredients

• 12 large cremini mushrooms, about 450 g, cleaned
• 90 g mature cheddar, grated
• 6 g garlic, finely minced
• 14 g olive oil, divided
• 24 g unsalted almonds
• 6 g parsley leaves
• 1 g salt
• 0.5 g black pepper

Let’s make it

1. Heat the oven to 400°F (200°C). Remove the mushroom stems and finely chop them. Brush the caps with 7 g oil and place cavity-side up on a rimmed baking sheet.
2. Heat the remaining oil in a small skillet over medium heat. Cook chopped stems for 4–5 minutes until their liquid evaporates. Add garlic for 30 seconds, then remove from the heat and mix in salt, pepper and half the grated cheddar.
3. Divide the filling among the 12 mushroom caps and top with the remaining cheddar. Bake for 15–18 minutes, until mushrooms are tender and the cheese bubbles and browns lightly. The center of the filling should reach 165°F (74°C).
4. While the mushrooms bake, toast almonds in a dry skillet over medium-low heat for 3–4 minutes, moving them often. Cool briefly and leave whole or roughly chop.
5. Rest the mushrooms for 3 minutes. Serve three per person with one-quarter of the almonds and parsley, scattering the parsley around the plate or over the mushrooms.