12 Swiss brown Mercer Mushrooms
1 tbsp olive oil
1 tbsp garlic, minced
1 small onion, finely chopped
200 g cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp black pepper
¼ tsp onion powder
¼ tsp cayenne pepper (optional)
Creamy Stuffed Mushrooms
45 minutes
Serves 6
Method
- Preheat the oven to 175°C and line a baking tray.
- Clean the mushrooms gently with a damp paper towel or a soft brush. Remove the stems, leaving the caps hollow, and finely chop the stems.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped stems, garlic, and onion until the mixture is fragrant and any moisture has evaporated. Set aside to cool.
- In a bowl, combine the cream cheese, ¾ of the Parmesan cheese, black pepper, onion powder, and cayenne pepper (if using). Mix until smooth. Fold in the cooled mushroom stem mixture.
- Arrange the mushroom caps on the baking tray with the hollow sides facing up. Fill each cap with the cream cheese mixture and sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and the mushrooms are tender.
- Serve warm as a delicious festive side dish!
