20 large white mushrooms
½ brick cream cheese
1 bunch spring onions, 6-8
½ – 3/4 cup grated cheddar
1t crushed garlic
Thyme to taste
Basil to taste
Salt to taste
Fresh ground pepper to taste
Dried parsley for decoration
Break the stems out of each mushroom.
Place the caps on a baking sheet.
Chop up the stems into small pieces and saute together with the finely chopped up spring onions in olive oil with crushed garlic and all the spices, except the dried parsley.
Mix all into softened cream cheese and add ½ of the grated cheddar. Blend together in one creamy mixture.
Divide above evently into all the mushroom caps and stuff as much as you can into each one.
Top caps with remaining cheddar and garnish with dried parsley.
Bake at 350°F for about 30 minutes till done.
Source: Corlea’s recipe, slightly modified
Prepared, tried and tested by: Esme Slabbert