3-4 cloves chopped garlic
100g cream cheese
1/2dl parmesan cheese
Preheat the oven to 200C.
Cut the stems off of each of the mushrooms (I found it easier to break them off) and chop them finely. Set aside the caps for later.
Heat the oil in a pan over high heat. Cook the chopped stems and garlic for about 3-4 minutes, stirring constantly to avoid the garlic burning. Season with salt and pepper and transfer to a bowl. Combine with cream cheese, breadcrumbs and parmesan, mixing until evenly combined.
Put the mushroom caps on a baking sheet. Spoon a generous amount of the cream cheese mixture into the hole left by the stem. Bake for 20 minutes.
Unfortunately not nearly as good as I'd expected. I think perhaps the mushrooms I got were too big so the filling/mushroom ratio was off? Whatever the case, they couldn't live up to my expectations and were too much work for me to bother with again.
Thursday, June 8, 2017
Week 23: Garlic-Parmesan Stuffed Mushrooms
Labels: side dish, vegetarian
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