Cheese and Garlic Mushrooms

These simply gorgeous mushrooms are transported to a new level of flavour with garlic and two cheeses.

Prep Time 10

Cook Time 25

Total Time 35

Servings People

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