Cheesy Baked Stuffed Mushrooms

Meanwhile, peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. Add the butter (for the mash) and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

While potatoes are boiling, finely chop onion and garlic. Grate zucchini. Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and zucchini, until tender, 3-5 minutes. Add garlic & herb seasoning, fine breadcrumbs, garlic and the butter (for the veg). Cook, until fragrant, 1-2 minutes. Season to taste.

Remove tray from oven and increase to 240°C/220°C fan-forced. Spoon filling into mushrooms. Sprinkle over shredded Cheddar cheese and bake, until cheese is golden, 5 minutes. Meanwhile, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.

While mushrooms are baking, in a medium bowl, combine white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add mixed salad leaves and toss to combine.