I love mushrooms and these stuffed mushrooms make a great lunch! Serve on toast of an easy lunch. Serve with quiche, salad, garlic bread and sticky sausages for a buffet style lunch party.
Serves 4
INGREDIENTS
4 portabello mushrooms
1 tablespoon olive oil
1 knob of butter
2 cloves of garlic, crushed
1 tablespoon bread crumbs (Click HERE for how to make your own bread crumbs)
60g parmesan, grated
1 tablespoon fresh parsley, chopped
150g cream cheese
salt and pepper to season
METHOD
Pre heat the oven to 220C/200C fan/gas 7
Add the olive oil to baking tray, use a paper towel to coat the whole surface with the oil.
Clean the mushrooms with a paper towel and remove any dirt.
Cut out the stems of the mushrooms and leave to one side.
Place the mushroom into the baking tray with the gills facing upwards.
Chop the mushroom stems.
Add the butter and the chopped mushroom stems to a frying pan and fry on a medium heat for a few minutes.
Add the crushed garlic and fry for another minute.
Add the bread crumbs and fry for a couple of minutes more. Season with salt and pepper.
Place this mixture into a glass pyrex bowl.
Add 50g of the grated parmesan, the chopped parsley, the cream cheese and mix together.
Fill each mushroom with the mixture.
Sprinkle the remaining 10g of parmesan over the top along with some more bread crumbs.
Bake for about 20 minutes until golden on top.
Garnish with another sprinkling of chopped parsley.
Enjoy 😊
To buy the -
Blue Heart Apron Beccy is wearing click HERE
Blue Heart Tea Towel click HEREÂ
Blue Heart Double Oven Gloves click HEREÂ
Kenwood Mini Chopper
Baking tray
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