Baked Mushrooms with Two Sauces and a Crisp Breadcrumb Topping 

Preheat the oven to 200C.

Heat 10ml olive oil over a medium heat in a pan. Add the onion, garlic, Robertson’s Sweet Basil and 2.5ml Robertson’s Thyme and cook slowly until soft.

Add the Knorr Creamy Tomato Soup, tin tomatoes and 250ml water. Simmer for 30 minutes, until thickened. Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.

Put the Knorr Cheese, Mushroom & Garlic Sauce contents into a jug. Add the boiling water up to 250ml mark and whisk together until smooth.

In a bowl, mix the breadcrumbs and remaining thyme together, with salt & pepper.

Prepare your mushrooms by cleaning the exterior with a damp cloth. Remove the stalk and discard. Rub the remaining olive oil over the mushrooms and season with salt & pepper.

Place the mushrooms in your baking dish, smooth side down.

Top each mushrooms with the tomato sauce, it’s fine if the sauce drips over the edges of the mushrooms.

Then spoon over the cheese sauce, followed by the breadcrumb mix.

Bake in the oven for 15 minutes, until the mushrooms are cooked through and the top is golden.