Easy Stuffed Mushrooms

Cheesy, garlicky stuffed mushrooms.

Recipe:

Great the Parmesan. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
Peel and crush the garlic, top with olive oil and salt and leave to infuse.

Add oil to a medium skillet over medium heat. Add the chopped mushroom stems and cook until all water has evaporated. Add the garlic and 2 tbsp of breadcrumbs and cook for 1-2 minutes. Turn the heat off, season with salt, pepper and nutmeg. Stir and let the mixture cool down slightly.

Add the cream cheese and grated parmesan to a large bowl and mix well. Stir in the thyme and nutmeg. Add the mushroom stem mixture and mix together. Fill the 3 Portobello Mushrooms with the cheese mushroom mixture. Sprinkle over with some breadcrumbs and Parmesan. To finish, use a pastry brush and apply melted butter on top.

Bake until golden and soft, approximate 20minutes at 190ºC.

Chefs Tip	Use a slightly damp kitchen towel to wipe down the mushrooms. You can substitute the parmesan with Gruyere, Feta, Cheddar or Goat’s cheese. Chill the cheese filling for 10-15 minutes before filling, this will help holding the mixture together during baking.
Menu suggestion	Serve as a starter with some salad.
Wine suggestion	A White Rioja will go nicely due to its nutty and zesty flavours or try a Spanish Manzanilla.