Mediterranean stuffed mushrooms with whole wheat garlic crumb
Portobello mushrooms stuffed with feta, pine nuts, scallions and flat leaf parsley, and topped with a garlicky whole wheat crumb.

4 medium portobello mushrooms

2 tablespoons raw pine nuts
2½ oz (75g) feta cheese—crumbled
1 scallion (spring onion)—finely chopped
1 tablespoon finely chopped flat-leaf parsley (plus extra for garnishing)
2 teaspoons lemon juice
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil (plus 4 teaspoons extra for drizzling)
1 thick slice whole wheat bread—roughly torn
1 clove garlic—roughly chopped

¼ teaspoon salt

PREHEAT the oven to 350F/180C. PEEL or wipe clean the mushrooms and remove their stalks. HEAT a frying pan over a medium heat and lightly toast the pine nuts until golden brown all over, stirring regularly. MIX together the toasted pine nuts, feta cheese, scallion, parsley, lemon juice, pepper and olive oil in a small bowl until well combined. SPOON the mixture into the mushroom caps, pressing lightly to spread evenly. PUT the bread, garlic and salt in a food processor and blend until they turn to crumbs (makes about ½ cup). SPRINKLE the breadcrumbs evenly over the mushrooms. PLACE the stuffed mushrooms on a lightly greased baking tray and drizzle each with 1 teaspoon of olive oil on top. BAKE for 15 minutes. REMOVE from the oven and garnish with extra finely chopped parsley.

Variation: Replace the parsley with fresh dill.