QUICK AND EASY CHEESE-Y STUFFED MUSHROOM

INGREDIENTS:       

100g cheddar cheese, grated      
100g cream cheese 30ml chives, chopped      
15ml Dijon mustard        
50ml red onions, finely chopped       
6 large brown mushrooms      
15ml olive oil.      
Salt and pepper to taste.      
Sprig of rosemary, finely chopped.          
Preheat oven to 180 degrees Celsius       

METHOD:      

Place the mushrooms onto a baking tray, sprinkle with olive oil, salt , pepper and rosemary , put into the preheated oven and cook for about 15 minutes or until the mushrooms start to slightly soften. Meanwhile place the grated cheese, cream cheese, Dijon mustard, chopped red onion, chives, salt and pepper into a mix bowl and stir well. Take the mushrooms out of the oven and allow to slightly cool. Spoon your cheese mixture on top of the mushrooms and place back into the oven for a further ten minutes or until the cheese begins to melt. Serve warm with rocket salad and crusty bread , drizzled with olive oil.