Slow-Roasted Stuffed Swiss Brown Mushrooms

• 8 medium swiss brown mushrooms
• 2 tablespoons extra virgin olive oil
• 1 small brown onions (for Australians) or 1 small yellow onion, finely chopped (for Americans)
• 1 -3 garlic clove, minced, depending on how much you like garlic
• dried sage, a sprinkling, to taste (optional)
• dried rosemary, a sprinkling, to taste (optional)
• 1/4 cup coarse wholemeal breadcrumbs (15 grams)
• 1/2 cup walnuts, coarsely chopped (60 grams)
• 1 cup pecorino cheese, grated (80 grams)
• sea salt, to taste
• fresh ground black pepper, to taste
• 1 sprig thyme, leaves only

1. Preheat oven to 180u0b0C/160u0b0C fan/350u0b0-375u0b0F/4-5 gas mark.
2. Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
3. Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
4. Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.

swiss brown mushrooms, extra virgin olive oil, brown onions, garlic, sage, rosemary, wholemeal breadcrumbs, walnuts, pecorino cheese, salt, fresh ground black pepper, thyme

Taken from www.food.com/recipe/slow-roasted-stuffed-swiss-brown-mushrooms-386425 (may not work)