Advertisement

2 large flat mushrooms, stalks removed

1 small shallot finely chopped

1 clove of garlic finely chopped

6 tablespoons cream cheese

1 slice of bread blitzed in your food processor to make breadcrumbs

Extra virgin olive oil

Salt

Pepper

Cream cheese stuffed mushrooms

preparation 5 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This is great as a simple starter or a light lunch. It's so quick to throw together and the creaminess of the cheese combined with the crunch of the breadcrumbs is a true delight. Fancy looking dishes don't always have to be difficult and this is a perfect example!

Small pan to fry the shallots, garlic and stalks.

Baking tray

Small mixing bowl

Spoon to stir

Advertisement

Before you start, have all the veg chopped, a small pan on the hob and the other ingredients set aside on your work surface. Preheat your oven to 200c and click here!

Advertisement

This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!

Name: 
Email: 
  

 

Preheat your oven to 200c then turn your hob on to get your pan heating up. whilst the pan is heating up, finely chop the mushroom stalks. Add them to the garlic and shallot and take them over to the hob. Add about a teaspoon of oil to the pan and add in the chopped mushrooms, garlic & shallot. Give it a stir and cook for about a minute, just to get the raw flavour out of the garlic and shallot. Remove from the heat and add them to your small mixing bowl. Add in the cream cheese, a pinch of salt and pepper and mix together.

Bring in the large mushrooms now and spoon the mixture on top of them. Press down with the back of your spoon to spread it out and then sprinkle with the breadcrumbs.

Pop them on a baking tray and put bake them for 20 minutes until the breadcrumbs have nicely toasted.

To serve, put a mushroom into the middle of the plate and add a few drops of extra virgin olive oil around the outside.

I hope that you enjoy it.

Advertisement

All content © 2012 TheAmateurChef.co.uk - Privacy Policy