Description
You won’t believe how simple it is to turn ordinary mushrooms into a creamy, cheesy delight with garlic and cheddar. Each bite is packed with flavor and herbs that make them addictive.
Ingredients
Units
Scale
- 20 large white mushrooms
- 1/2 brick cream cheese (about 4 oz)
- 1 bunch spring onions (6-8), finely chopped
- 1/2-3/4 cup grated cheddar
- 1-2 tbsp olive oil
- 1 tsp crushed garlic
- Thyme, to taste
- Basil, to taste
- Salt, to taste
- Fresh ground pepper, to taste
- Dried parsley, for garnish
Instructions
- Preheat your oven to 350°F.
- Carefully break the stems out of each mushroom and place the caps on a baking sheet.
- Chop the mushroom stems into small pieces.
- Heat 1–2 tbsp olive oil in a pan and sauté the chopped stems with 6–8 finely chopped spring onions, 1 tsp crushed garlic, thyme, basil, salt, and pepper.
- Cook until tender and fragrant, about 5–7 minutes.
- In a bowl, mix the sautéed stems and onions into ½ brick of cream cheese until smooth.
- Add ½ of the ½–3/4 cup grated cheddar and stir until creamy and well combined.
- Spoon the mixture evenly into each mushroom cap, packing as much as you can.
- Sprinkle the remaining cheddar over the stuffed caps and garnish with dried parsley.
- Bake at 350°F for about 30 minutes, or until the mushrooms are cooked through, and the cheese is golden and bubbly.
- Serve warm and enjoy.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
