Cheese stuffed portobello mushrooms

Stuffed mushrooms make a very easy starter if you have dinner guests over.

Simply have them prepared, stick them under the grill when the guest arrive and voilà! Domestic goddess.

What you’ll need:

Serves 2

  • 2 portobello mushrooms
  • 2 tbsp. such as Philadelphia or Boursin
  • 1 garlic clove (unless the cream cheese is flavoured)
  • Handful of grated mature cheddar cheese
  • Sprinkle of fresh rosemary
  • 2 tsp olive oil
  • Handful of breadcrumbs

What you’ll need to do:

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Wash and dry your mushrooms well to ensure they won’t be too soggy when cooked.
  3. In a bowl, combine the cream cheese and finely chopped garlic. Add a pinch of salt and black pepper.
  4. Massage the mushrooms with the olive oil.
  5. Spread the cream cheese over underside of the mushroom, getting into all of the grooves.
  6. Sprinkle with the cheddar and finely chopped rosemary.
  7. Add the breadcrumbs on top. Repeat with the second mushroom.
  8. Bake for about 15-20 until the mushroom is soft, the breadcrumbs are golden and the cheese is melted and bubbling.
  9. Serve with a fresh green salad to balance the richness of the cheeses.