Why You Should Serve Italian Mushroom Mountains

This is one fabulous starter, which involves no stuffing, cream, butter, or frying. And, as it is quite filling, one big mushroom per serving is more than enough. Slice the stem off 6 jumbo mushrooms, then arrange caps, flat sides up, in a large, lightly oiled baking dish. Cover each mushroom with basil leaves. Mix 3 coarsely grated pickling onions, 2 to 3 cloves crushed garlic, and sprinkle over, dividing the mixture equally. Top each mushroom with a thick slice of tomato, and sprinkle with a little salt and sugar, and cover with cheese. Drizzle 10ml olive oil over the mushrooms, sprinkle with oreganum, and give a few good grindings of black pepper. Cover loosely, and bake at 200 degrees C for about 25 minutes, until mushrooms are soft, and cheese has melted and spread. Serve Hot.