- 1 tbsp olive oil
- 1 tbsp chopped, fresh sage
- 55g/2oz breadcrumbs
- 55g/2oz Brie, chopped
- 2 whole chestnut mushrooms, stalks removed.
- 55g/2oz mangetout, finely sliced
- ½ garlic clove, finely chopped
- 1 tbsp olive oil
- 1 tbsp finely chopped onion
- 1 tsp lemon juice
- Preheat the oven to 220C/425F/Gas 7.
- Heat the oil in a frying pan over a high heat. Add the sage and breadcrumbs to the pan and cook for two minutes, stirring, until toasted.
- Remove the frying pan from the heat and add the Brie, stirring to melt and combine.
- Place the mushrooms on a baking sheet and stuff with the Brie mixture.
- Place the baking sheet into the oven and bake for ten minutes, or until melted and golden.
- Meanwhile, for the salad, place the ingredients into a bowl and mix together.
- To serve, place the salad onto a plate and place the mushrooms on top of the salad.