Stuffed Mushrooms with Garden Salad

Combine the fine breadcrumbs, fetta cheese, half of the Parmesan cheese, smoked paprika, thyme, parsley and half of the olive oil in a medium bowl. Season to taste with salt and pepper. Add in the chopped field mushroom stems. Mix until well combined.

Arrange the field mushrooms, cup side up, on a lined oven tray. Generously spoon the filling into each mushroom and sprinkle with the remaining Parmesan cheese. Cook in the oven for 20-25 minutes or until the topping is golden.

Meanwhile, combine the rocket leaves and cherry tomatoes and drizzle with the remaining olive oil and the balsamic vinegar.