I’ve been doing a lot of reading about these magical fungi and as mushroom season is upon us, they are a great food to eat. A rich source of vitamin D, zinc and essential B vitamins, mushrooms can help boost the immune system and promote cardiovascular health. This quick and easy recipe uses Panko bread crumbs – a Japanese-style breadcrumb made from white bread without the crusts. This results in a lighter, airier breadcrumb that absorbs less grease and stays crispier for longer than their traditional counterparts.


Flat mushrooms
Panko breadcrumbs
Frozen peas
Tin of anchovies (optional)
Juice of half a lemon
Lemon zest
4 crushed garlic cloves
Parsley and dill
Celery salt and black pepper
Olive oil to make it all stick together or you can also use soft butter which is off-the-scale delicious!


Whizz everything (apart from the mushrooms) together in a food processor. Then use this mixture to stuff your mushrooms. Bake in the oven 160ºC fan (covered in parchment paper so they do not dry out) or slow fry them with the lid on.

Mop up the juices with a chunk of sourdough bread. Absolutely delicious!


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