8 large field or portobello mushrooms, stalks removed
1/3 cup extra virgin olive oil, plus extra to drizzle
2 onions, finely chopped
1 tbs finely chopped sage leaves, plus fried sage leaves to serve
125g fresh sourdough breadcrumbs (I used my soda bread crumbs)
200g Brie cheese, 100g roughly chopped and 100g cut into 8 slices
1 egg, lightly beaten
Preheat the oven to 200°C.
Place mushrooms, stalk side up, in a large ovenproof dish. Drizzle over the olive oil and season to taste.
Heat 1 tablespoon of olive oil in a medium pan over high heat. Add the onion and chopped sage, and cook, stirring occasionally, for 4-5 minutes until onion has softened. Transfer to a large bowl. Add the breadcrumbs and mix to combine. Add the chopped Brie cheese and the egg, season and stir to combine. Spoon mixture evenly among the mushrooms and season.
Roast for 15-20 minutes until starting to turn golden on top. Place a slice of Brie over the top of each mushroom, return to the oven and roast for a further 10-12 minutes until the cheese is melted and golden. Drizzle over extra olive oil and scatter over fried sage leaves to serve.
