Stuffed Mushrooms

3-4 tablespoons olive oil
8 flat mushrooms (about 6 cm/21/2 inch
diameter), trimmed and stalks cut kn, with
caps
350 g/12 oz tomatoes, skinned and finely
chopped
1 clove garlic, peeled and crushed
1 bunch spring onions, trimmed and thinly
sliced
3 tablespoons snipped chives
salt
freshly ground black pepper
11/2 teaspoons lemon juice

Preheat the oven to moderate (180 °C/350 °, Gas Mark 4). Oil a baking sheet and lay the mushrooms on it, stalk side uppermost. Brush a little olive oil over each one and bake in the oven for 20 minutes. Remove the mushrooms from the oven and leave to cool.

Pile the tomatoes, garlic and spring onions together on a chopping board and chop until reduced to a puree. Put into a bowl, stir in the chives, and season with salt and pepper. Add 1 tablespoon of the olive oil and the lemon juice. Pile a little of the mixture on top of each of the cooled mushroom caps.

SERVES 4

ART