This recipe may look odd on account of the egg quantity. In our catering kitchen our recipe is for 90 button mushrooms. We use 3 times the amount of pork in below recipe and one whole egg.

· Lightly grease a low-sided baking tray with additional oil.

· Preheat oven to 180°C.

· Place oil into a small frypan set over a medium-hot heat. Add onion and cook for 3-4 minutes or until translucent and soft. Add garlic and cook for a further 1 minute or until soft. Cool.

· Into a large bowl place pork mince, breadcrumbs, egg, sage, marjoram, parsley, Worcestershire sauce, apple, carrot, cumin, lemon zest, salt, pepper and cooled onion mixture. Mix to combine all ingredients (hands are best for this job).

· Using hands form pork mixture into 30 little balls.

· Push a ball into a prepared mushroom and gently squash it down to fill button mushroom. Continue to fill all mushrooms. Lightly sprinkle each mushroom with Parmesan. Place mushrooms on to prepared tray. Cover and refrigerate for up to one day or proceed to bake.

· Place stuffed mushrooms in to preheated oven and cook for 12-15 minutes or until meat juices run clear when a metal skewer is inserted and mushrooms are tender.

· Remove from oven and let rest for 5 minutes at room temperature. Season with salt and pepper and platter to serve.