Cheese and Garlic Mushrooms is such an easy recipe to follow and the results are perfect. These are perfect mouthfuls as a starter or as a side dish. These go so well with steak and gammon. The recipe calls for a dish or tray, however, try using a muffin or mini cake tray if they fit as they will hold the mushrooms upright. Also, using the grill instead of the oven works with equal success.
Cheese and garlic mushrooms are a versatile and indulgent dish that effortlessly bridges the gap between comfort food and elegant cuisine. With a filling made from a blend of parmesan, cheddar, cream cheese, and fragrant garlic, these stuffed mushrooms are bursting with flavour in every bite.
The preparation is simple but thoughtful, ensuring the best results. The mushroom caps serve as the perfect vessel, their earthy flavour complementing the creamy, cheesy filling. A hint of cayenne pepper and onion powder adds warmth and depth, while a sprinkle of fresh chives at the end provides a refreshing contrast.
Ideal as an appetiser, snack, or side dish, this recipe can be prepared with minimal effort but guarantees maximum impact. Whether served at a dinner party or as a midweek treat, cheese and garlic mushrooms are bound to impress. Their rich, savoury profile and satisfying texture make them a go-to for any occasion.
Cheese and Garlic Mushrooms
These simply gorgeous mushrooms are transported to a new level of flavour with garlic and two cheeses.
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Servings: 4 People
Calories: 175kcal
Ingredients
- 12 large mushroom stems included
- 11 g parmesan grated
- 11 g cheddar grated
- 115 g cream cheese
- 4 cloves garlic peel/mince
- ½ tsp cayenne pepper
- ¼ tsp onion powder
- 1 tbsp oil vegetable/sunflower
- salt to taste
- ground black pepper to taste
- ¼ bunch chives finely sliced
Instructions
- Line an oven proof dish or baking tray with either cooking spray and a very light buttering.
- Turn on the oven to 175C/350F/Gas Mark 4
- Moisten some kitchen paper and wipe clean the mushrooms to remove any dirt but don’t wash as they will absorb water.12 large mushroom
- Remove the stems and finely slice.
- Place a frying pan over a medium heat and add the oil. When the oil is hot, add the minced garlic and sliced mushroom stems and fry for about 3 minutes making sure the garlic doesn’t burn.1 tbsp oil, 4 cloves garlic
- Transfer the mushroom and garlic mixture into a bowl and put to one side to completely cool.
- When cold, add the parmesan, cheddar and cream cheese with the onion powder and cayenne pepper. Stir to fully combine. Taste and season with salt and pepper if needed. The mixture should be thick, so it stays on the mushroom and not run off.11 g parmesan, 11 g cheddar, 115 g cream cheese, ½ tsp cayenne pepper, ¼ tsp onion powder, ground black pepper, salt
- Using a teaspoon, fill each mushroom with the cheese mixture.
- Place the mushrooms in the dish/tray and pop in the oven for about 20 minutes or until they are all piping hot and cooked through.
- Serve with a sprinkle of chives.¼ bunch chives
Nutrition
Calories: 175kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 0.5mg
15 comments
I made these as a starter and they were brilliant. Made them since then as a snack and they were gone
The filling is so rich and flavourful that it complements the earthy mushrooms perfectly. The garlic, onion powder, and cayenne elevate the dish from ordinary to extraordinary. It’s a must-try for cheese lovers
The blend of parmesan and cheddar with cream cheese was luscious, and the garlic infused the filling with a delightful aroma. The chives gave a lovely fresh contrast which worked perfectly.
This recipe is incredibly easy to follow and produces top quality results. The mushrooms were juicy, and the filling was decadently cheesy with a hint of spice.
This dish is pure comfort on a plate.
The mushroom caps held the cheesy filling perfectly, and the seasoning was spot on. The garlic didn’t overpower but instead added a beautiful depth.
These cheese and garlic mushrooms are an absolute treat.
The cayenne added just enough heat without overpowering, and the chives gave a lovely pop of colour and taste.
This recipe is packed with flavour yet simple enough for a weeknight treat.
These stuffed mushrooms are versatile enough to be a starter, snack, or even a side dish. The combination of cheeses makes the filling creamy and satisfying, while the garlic and cayenne bring depth and a hint of warmth.
Perfect as a starter or a party snack, this recipe is a winner.
The combination of parmesan, cheddar, and cream cheese creates a rich and creamy filling, beautifully balanced with the garlic’s aroma and a subtle kick from the cayenne. The chives on top add a fresh touch to an otherwise indulgent dish.
I served these at a small gathering, and they disappeared in minutes! The balance of the creamy filling with the savoury mushrooms was spot on.
They’re easy to prepare and absolutely delicious.
A quick and satisfying dish that’s great for any occasion.