My recipe is enough for
3 or 4 Large Mushrooms - - remove the stalks.
If these are good you can use them chopped into the stuffing - but not essential.
You can vary the quantities of the Topping to your own spec. but I've used approximately:-
Finely chopped corriander - a good handful
Fresh Breadcrumbs - cupfull - or more
1/2 sweet onion - chopped finely
crushed garlic - to taste
seasoning & a good large pinch of dried Thyme
Place mushrooms in an ovenproof dish. Mix all stuffing ingredients together - pile some on top of each mushroom - dont worry if the surplus is in the bottom of the dish.
Add a small amount of water to bottom of dish so that the mushrooms will steam a little and also soak up into the excess topping mixture.
A heavy drizzle of Olive Oil on top of the Mushrooms.
I haven't added Cheese to the topping - as I dont like it - but please feel free!
Bake at about 190 C until mushrooms are tender and onion is just cooked through. If not ready - put a lid on top and cook a little longer. Approx. 45 mins.