Mushroom Dutch baby
With aged cheddar, parmesan and fresh rocket- this recipe makes for a wonderfully savoury brunch or light dinner!
|1/2 tsp||sea salt flakes|
|1/2 tsp||black pepper|
|2 tbsp||fresh parsley — chopped|
|3 tbsp||fresh chives — chopped|
|30 g||parmesan cheese — grated|
|30 g||aged cheddar cheese — grated|
|400 g||portabellini mushrooms|
|salt and black pepper — to taste|
|fresh rocket leaves|
Squeeze over a little fresh lemon juice and remove from the heat.
When the Dutch baby is cooked it will begin to deflate so serve it quickly!
Fill the centre with the golden brown mushrooms, top with rocket and serve.