Large mushrooms filled with cream cheese, garlic, parsley and parmesan, topped with breadcrumbs and baked. Serves 4.
large4piece
1tbsp
150g
1clove
10g
finely grated30g
1pinch
1pinch
30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | large | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 1clove | — | — | |
| 5 | | 10g | — | — | |
| 6 | | 30g | finely grated | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 1pinch | — | — | |
| 9 | | 30g | — | — |
Turn the oven to 200 °C (180 °C fan).
Lay the mushrooms on the chopping board.
Portobello mushrooms · 4 piece
Wipe them clean and trim the stalks level with the gills.
Lay them on the baking tray, gill side up.
Drizzle with the olive oil.
Extra-virgin olive oil · 1 tbsp
Put the cream cheese in the mixing bowl.
Full-fat cream cheese · 150 g
Lay the garlic cloves on the chopping board.
Garlic · 1 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Lay the parsley on the chopping board.
Flat-leaf parsley · 10 gAdd it to the bowl.
Add the parmesan.
Parmesan · 30 gAdd a pinch of salt.
Salt · 1 pinchAdd a pinch of pepper and mash everything together with the fork.
Ground black pepper · 1 pinch
Spoon the filling into the mushrooms and spread it level.
Scatter the breadcrumbs over the top.
Panko breadcrumbs · 30 gUsing oven gloves, put the baking tray in the oven.
Bake for about 20 minutes, until the mushrooms are tender and the tops are golden.
Using oven gloves, take the baking tray out.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | 4 piece | | Lay the mushrooms on the chopping board.⏱ 10sResultPortobello mushrooms |
| 3 | Portobello mushroomsstep 2 | | Wipe them clean and trim the stalks level with the gills.⏱ 40sResultTrimmed mushrooms |
| 4 | Trimmed mushroomsstep 3 | | Lay them on the baking tray, gill side up.⏱ 15sResultTrimmed mushrooms |
| 5 | 1 tbsp | | Drizzle with the olive oil.⏱ 10sResultOiled mushroom cups |
| 6 | 150 g | | Put the cream cheese in the mixing bowl.⏱ 10sResultFull-fat cream cheese |
| 7 | 1 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 8 | Garlicstep 7 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Chop it as finely as you can.⏱ 20sResultFinely chopped garlic |
| 10 | Finely chopped garlicstep 9 | | Add it to the bowl.⏱ 10sResultCream cheese and garlic |
| 11 | 10 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 12 | Flat-leaf parsleystep 11 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 13 | Roughly chopped parsleystep 12 | | Add it to the bowl.⏱ 10sResultCream cheese, garlic and parsley |
| 14 | 30 g | | Add the parmesan.⏱ 10sResultCheesy filling base |
| 15 | 1 pinch | | Add a pinch of salt.⏱ 5sResultSalted filling |
| 16 | 1 pinch | | Add a pinch of pepper and mash everything together with the fork.⏱ 30sResultMushroom filling |
| 17 | Mushroom fillingstep 16 | | Spoon the filling into the mushrooms and spread it level.⏱ 1 minResultFilled mushrooms |
| 18 | 30 g | | Scatter the breadcrumbs over the top.⏱ 20sResultMushrooms to bake |
| 19 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultMushrooms to bake |
| 20 | — | | Bake for about 20 minutes, until the mushrooms are tender and the tops are golden.⏱ 20 minResultBaked stuffed mushrooms |
| 21 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked stuffed mushrooms |
| Total Time | 28 min | ||
| Nutrient | Per serving |
|---|---|
| 217kcal | |
| 6g | |
| 18g | |
| 10g | |
| 8g | |
| 0.4g | |
| 0.4g | |
| 306mg |
Large mushrooms filled with cream cheese, garlic, parsley and parmesan, topped with breadcrumbs and baked. Serves 4.
What you’ll doYou will fill large mushrooms with cream cheese, garlic, parsley and parmesan, top them with breadcrumbs and bake until golden.
