- Preheat the oven to 200°C /Fan 180°C.
- For the topping, heat the oil in a frying pan over a medium heat.
- Gently fry the spring onions and the chopped mushroom stalks for 3 minutes.
- Add the garlic and fry for 1 more minute.
- Stir in the grated wholemeal bread, parsley and parmesan.
- Lay the mushrooms facing up on a baking tray lined with greaseproof paper.
- Place the slices of tomato on top of the mushrooms.
- Spoon the mushroom stalk mixture that you’ve cooked on top of the tomatoes and press down lightly.
- To make the mushrooms look like cats, cut off the pointy part of the carrots to look like ears. Cut the rest of the carrots in to sticks for whiskers. Use the olives for eyes and a nose.
- Lay a piece of foil loosely over the top of the mushrooms on the tray. This is to stop them from burning in the oven.
- Cook the stuffed mushrooms in the oven for 25–30 minutes, until the mushrooms are tender but not too soft.
