A cream cheese and Parmesan filling is stuffed into mushroom caps before baking.
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12 whole fresh mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
1 (200g) packet cream cheese, softened
60g (2 oz) Parmesan cheese, grated
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
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Method Prep:25min › Cook:30min › Ready in:55min
Preheat oven to 180 C / Gas mark 4. Line a baking tray with baking parchment. Clean mushrooms with a piece of damp kitchen roll. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large frying pan over medium heat. Add garlic and chopped mushroom stems to the frying pan. Sauté until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking tray.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.