These garlic and cheese stuffed mushrooms make for a great starter, or an indulgent side dish.
Our garlic and cheese stuffed mushrooms take just five minutes to prepare and can be baked in I5 minutes, so they’re a great fuss-free option for a dinner party - or a quick and tasty snack. Coated in cheesy breadcrumbs with parsley, we suggest adding a dash of mustard to give your stuffed mushrooms some extra heat. If you’re not a fan of the meatier Portobello mushrooms in this dish, opt for chestnut mushrooms instead. The same recipe will make twice as many and each mushroom will only be a mouthful, making them great to serve as party canapés as well.
Ingredients
- 4 large Portobello mushrooms
- 2 garlic cloves, crushed
- 1½tbsp wholegrain Dijon mustard
- 200g cheese grated
- 60g breadcrumbs
- 2tbsp double cream
- Handful of curly parsley, finely chopped
- Pinch of salt
WEIGHT CONVERTER
Method
- In a bowl combine the garlic, mustard, cheese, cream, breadcrumbs and parsley and mix well until fully combined. Season well.
- Drizzle the mushrooms with olive oil and roast at 180C, gas 4 for about 15 minutes, or until soft.
- Remove from the oven and generously fill each mushroom with the mix, dot with butter and finish cooking under the grill until golden and bubbling.
- Serve with a scatter of chopped parsley and a twist of black pepper.
Tips for making garlic and cheese stuffed mushrooms:
To stop the mushrooms from going soggy in the oven, don’t wash them beforehand and be sure to cook them on a high temperature.
