Stuffed Mushrooms with Cream Cheese
These stuffed mushrooms filled with cream cheese and fresh herbs, baked in olive oil with cherry tomatoes, are simply the best. They make the perfect vegetarian side dish, lunch, or light dinner at any time of the year.
Equipment
Ingredients
- 12 white button mushrooms
- 8 to 10 cherry tomatoes
- 1/4 cup extra virgin olive oil
- 1/2 brown onion
- 1 clove garlic
- 4 oz cream cheese = 125 grams
- 1/2 bunch fresh flat leave parsley, finely chopped
- 5 twigs fresh thyme, finely chopped
- salt and pepper to taste
Instructions
- Clean the mushrooms with a soft cloth. Gently brush off any dirt.12 white button mushrooms
- Remove the mushroom stems with a teaspoon. Set the mushrooms aside for later.
- Finely chop the stems and also the onion.1/2 brown onion
- Heat up some olive oil in a frying pan and fry the stem/onion mixture until the onion becomes translucent.
- Season with a pinch of salt.
- In a mixing bowl, mix together the cream cheese, herbs, grated garlic, and onion/stems until the mixture is smooth.4 oz cream cheese = 125 grams, 1/2 bunch fresh flat leave parsley, finely chopped, 5 twigs fresh thyme, finely chopped, 1 clove garlic
- Season with salt and freshly ground pepper.salt and pepper to taste
- With a teaspoon, fill the mushrooms with the mixture.
- Put the filled mushroom into a baking dish.
- Put the cherry tomatoes in between the mushrooms.8 to 10 cherry tomatoes
- Drizzle with olive oil.1/4 cup extra virgin olive oil
- Bake in a preheated oven at 180 Degrees Celsius/350 Degrees Fahrenheit for 30 minutes.
- Let them cool down for a bit and ENJOY!
Video
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