Ingredients
6 large flat mushrooms
7 tbsps olive oil
2 shallots, chopped
1 garlic clove, crushed
3 tbsps chopped parsley
Salt and freshly ground black pepper
275g black pudding
6 small tomatoes, roughly chopped
7 tbsps olive oil
2 shallots, chopped
1 garlic clove, crushed
3 tbsps chopped parsley
Salt and freshly ground black pepper
275g black pudding
6 small tomatoes, roughly chopped
Serves
6
Method
Joanna Farrow
1) Preheat the oven to 190°C/375°F/Gas 5. Cut of the stalks of the mushrooms and roughly chop. Heat a tablespoon of the oil in a small saucepan and gently fry the shallots and mushroom stalks for 5 minutes. Stir in the garlic and parsley. Drizzle a teaspoon of olive oil over each mushroom and season lightly.
2) Peel away the skin from the black pudding and chop or crumble into small pieces. Mix with the tomatoes and pile on to the mushrooms. Spoon the shallot mixture on top and drizzle with the remaining oil. Bake for around 20 minutes or until the mushrooms are tender.
