• 6 Portobello mushrooms
• 2 tbsp olive oil, plus extra for greasing
• u00bd an onion, finely chopped
• 3 garlic cloves, crushed
• 150g breadcrumbs
• Small bunch of parsley, chopped
• Small bunch of dill, chopped
• Salt and black pepper
• Dressed green leaves
• Lemon wedges

1. Remove the stems from the mushrooms and chop them finely. Set aside.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil and grease lightly with olive oil.
3. Heat the olive oil in a large pan over a medium heat and cook the onion for 4-5 minutes. Add the reserved chopped mushroom stems and cook for another 2-3 minutes, then add the garlic. Cook for one minute, then remove from the heat.
4. Add the breadcrumbs, parsley, dill and some salt and pepper. Mix everything together.
5. Place the mushrooms onto the prepared baking tray and stuff them with the breadcrumb mixture.
6. Bake for about 30-35 minutes, or until the mushrooms are tender and the breadcrumbs are golden. Serve with some simple, dressed green leaves and some lemon wedges for squeezing over.