Stuffed Mushrooms

Ingredients

• cooking spray, for pan

• 680 g baby mushrooms

• 2 tbsp butter

• 2 cloves garlic, minced

• 1/4 cup breadcrumbs

• kosher salt

• freshly ground black pepper

• 1/4 cup freshly grated Parmesan, plus more for topping

• 115 g cream cheese, softened

• 2 tbsp parsley, freshly chopped, plus more for garnish

• 1 tbsp thyme, freshly chopped

Method

Pre-heat oven to 205° C. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, for 5 minutes. Add garlic and cook until fragrant, for 1 minute, then add breadcrumbs and let toast slightly, for 3 minutes. Season with salt and pepper. Remove from heat and let it cool slightly. 

In a large bowl, mix together mushroom stem mixture, Parmesan, cream cheese, parsley and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.

Bake until mushrooms are soft and the tops are golden, 20 minutes.

Garnish with parsley to serve.

Recipe by Makinze Gore