Stuffed Portobello Mushrooms

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Place the cooked mashed potatoes in a large bowl.

Remove the stalks from the mushrooms and finely dice.

Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.

Add the garlic and cook for a further minute. Add in the sundried tomatoes, chestnuts and herbs then tip the mixture in to the mashed potato and mix well.

Brush each of the Portabello mushrooms with a little oil then place upside down on an ovenproof dish and pile the potato mixture on top of each one.

Oven bake for 18-20 minutes until golden.