Animal Aid

• 6 large field mushrooms
• 1 tbsp olive oil
• 1 small onion
• 25g fresh wholemeal breadcrumbs
• dried marjoram
• 30g pine nuts
• 85g tin sweetcorn
• black pepper
• pinch of salt
• fresh parsley

Method

1. Wipe the mushrooms clean then remove and finely chop the stems.
2. Sauté half the finely chopped onion in the olive oil. Add the mushroom stems.
3. Once tender, remove from heat. Thoroughly mix in the breadcrumbs, a teaspoon of marjoram, pine nuts (or sunflower seeds), sweetcorn, plenty of freshly ground black pepper and a pinch of salt.
4. Place the mushroom caps in a shallow oven dish and pile the filling into them. Dot them with a little oil.
5. Bake at Gas Mark 5 for 20 minutes and garnish with fresh parsley. Serve hot.