An unashamedly retro stuffed mushroom packed with onion, garlic and spicy Italian ’nduja, topped with breadcrumbs and parmesan, and baked until golden
’Nduja, the spicy, spreadable southern Italian meat condiment, has been embraced wholeheartedly in Britain – so much so that native pork producers are now making their own versions. It adds incredible flavour to other ingredients – in this case, mushrooms. The portobello mushrooms at my local market have been huge this year, and I love how retro it feels to stuff them – and how joyfully simple. Do try this at home.