Kloros Detox Clinic

Serves 4

50g dried porcini mushrooms
4 large field mushrooms
2 anchovy fillets in oil, drained
1 garlic clove, peeled
handful of marjoram leaves
100g breadcrumbs ( use gluten-free range if intolerant )
pinch of freshly grated nutmeg
2 tbsp sunlower oil
handful of flat leafed parsley, finely chopped
rock salt and pepper
olive oil

•    Soak the dried porcini in warm water for 10 mins. Drain and pat dry with kitchen roll.
•    Preheat the oven to 200 degrees ( 180 if fan assisted ), gas mark 6. Gently wipe the fresh mushrooms with damp kitchen roll to clean them. Remove stems and keep aside.
•    Chop the soaked porcini, mushroom stems, anchovies, garlic and marjoram together. Tip into a bowl and add the breadcrumbs, nutmeg and salt and pepper to taste. Mix thoroughly.
•    Heat the sunflower oil in a frying pan over a medium heat. Add the mushrooms and breadcrumb mix and sauté for 5 mins
•    Lay the mushroom caps on an oiled baking sheet, hollow side up. Season lightly with salt and then fill them with crumb mixture. Sprinkle parsley on top of each stuffed mushroom and drizzle with a little olive oil.
•    Bake for about 10-15 mins until soft. Serve at room temperature.

Serve with a main meal or as a starter - Enjoy