A new dish I tried over Christmas was cream cheese stuffed mushrooms.
A long time ago, I came across a recipe for mushrooms stuffed with feta and red onion, and this is a variation on that. It’s pretty simple really. But the trick I learned is how to prep the mushrooms before stuffing them.
I bought a 400gm tray of smallish brown mushrooms, but the amount of stuffing would have filled probably 500gm. The important thing when you select your mushrooms is that they are button, not flat, and have a highish lip. Next time, I’ll select then individually instead of buying a tray. You’ll see why later!
This Xmas, I fancied them stuffed with some cream cheese, which I hadn’t done before. So into my mini food processor went 125gm cream cheese and 100gm grated tasty cheddar. I didn’t have any red onion left, so didn’t do this, but you could also zizz up some red onion in the processor before adding the cheeses, for additional flavour.
If you don’t have a suitable food processor, you can just mash the cheeses together with a fork.
The mix will be quite firm. Use a teaspoon to pile some onto each mushroom.
Then I took out the turkey, and put them on the top tray and grilled them for about 2 mins, just enough to give some colour. Oh well, half of them looked good. And they tasted great!
Using the same prep method, you can stuff them with whatever you fancy.
- Vary the types of cheese.
- Add a slice of salami and a dollop of tomato paste, then some cheese, to make a low carb mini pizza
- The rest I leave to your imagination