GARLIC PARM STUFFED MUSHROOMS
15 mushrooms
1 tablespoon Canola oil
2 tablespoons chopped garlic
½ tablespoon salt and ground black pepper
226 g softened cream cheese
¼ cup Italian breadcrumbs
½ cup Parmesan cheese, divided
2 tablespoons chopped parsley
salt and ground black pepper
chopped parsley, to garnish
Preheat oven to 180°C.
Cut stems off each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
Heat oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the Parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes.
Garnish with a sprinkle of parsley, then serve!
Photo: Nicolette Fick and Elize de Kock
Recipe posted by Nicolette Fick
