I am always on the hunt for different veggie side dishes to serve during the week. We eat a LOT of mushrooms in our house, and these large easy, cheesy stuffed mushrooms are one of my new favourite creations. They also fit my week night supper criteria of being quick, nutritious and very delicious!
In this recipe I have smothered some large brown mushrooms with a herby cream cheese filling and topped them with ground almonds and parmesan, so there is loads of flavour going on here. You can serve them next to your mains but they also work really well as a vegetarian starter. Or even a veggie lunch!
- a full fat cream cheese works best in this recipe for a thick and creamy filling.
CHEESY STUFFED MUSHROOMS
- 4 large brown mushrooms
- olive oil for drizzling
- salt and pepper
- 125g full fat smooth cream cheese
- ½ tsp crushed garlic
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 4 tsp ground almonds
- 4 tsp finely grated parmesan
1.) Preheat your oven to 190ºC and line a small baking tray with baking paper.
2.) Arrange the mushrooms on the tray. Drizzle with olive oil and season well with salt and pepper.
3.) Place the cream cheese, garlic, parsley and basil in bowl. Season with salt and pepper and mix until everything is combined.
4.) Divide the cream cheese filling between the mushrooms, smoothing it over the tops of the mushrooms.
5.) Sprinkle 1 teaspoon of ground almonds over each mushroom, followed by a teaspoon of parmesan. Bake the mushrooms for 25-30 minutes until golden and the parmesan has melted. Serve immediately.