- In a bowl combine the garlic, mustard, cheese, cream, breadcrumbs and dill and mix well until fully combined. Season well.
- Drizzle the mushrooms with olive oil and roast at 180°C for about 15 minutes, or until soft. Remove from the oven and generously fill each mushroom with the mix, dot with butter and finish cooking under the grill until golden and bubbling. Serve garnished with dill and a twist of black pepper.