Soft Cheese Stuffed Portobello Mushrooms
These cheese-stuffed mushrooms are luxuriously divine yet so simple to make!
1 Picture
Ingredients
- 4 Portobello Mushrooms, depending on size and appetite
- 45-50g of soft cheese, those flavored with garlic are perfect
- 1 generous pinch of fresh thyme
- 1 swig of olive oil
- Sea salt and black pepper, to season
Details
servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Prepare the mushrooms for stuffing by brushing the grit off with a dry tea towel. Try not to wash it as you really don’t want unnecessary moisture to mess up the lovely texture.
Step 2
Gently stuff the mushrooms with the soft cheese. The reason for using soft cheese is that it’s easy and neat to use for stuffing mushrooms; any other kind of cheese works as well. Just don’t forget to factor in the saltiness of the cheese you’re using when seasoning with sea salt later!
Step 3
Set the stuffed mushrooms in a baking tray. Remember that as mushrooms cook, they release juices so you don’t want to be using a baking sheet. Lay on the sprigs of thyme and season with sea salt and black pepper. Drizzle with a good swig of olive oil.
Step 4
Bake at 180°C for approximately 15 minutes. You will know when it’s ready when juices start collecting in the tray.
This recipe works with other kinds of mushrooms and cheeses as well, so try them today!
Leave a comment about this recipe