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These mushrooms can be served as an appetizer, a snack or as a main course for two. They also cook brilliantly on a barbecue.

Serves 4

4 large, open-cap field mushrooms, stalks removed and discarded

Cold pressed extra virgin olive oil for brushing

Sea salt and freshly ground black pepper

4 teaspoons truffle oil

4 thin red onion slices, the same size as the mushrooms

1 mozzarella, about 155g/5½oz, cut into 4 slices

A handful of basil leaves, finely sliced

4 large tomato slices, the same size as the mushrooms

2 heaped tablespoons wheat-free breadcrumbs*

Optional

Baby rocket (arugula) and/or spinach leaves tossed with a little olive oil and black pepper to serve

Preheat the oven to 200°C/400°F/Gas mark 6.

Brush the caps with olive oil and place them gill-side up on a baking tray. Season and drizzle with truffle oil. Place a slice of onion inside the cavity of each mushroom and then a layer of mozzarella, some basil, a slice of tomato, some breadcrumbs, more basil and a drizzle of olive oil.

Cook in the oven for about 15 minutes until the mushrooms are softened and the cheese has melted. Serve immediately on a bed of rocket (arugula) or baby spinach leaves.