Ingredients
For the mushrooms:
300 gm button mushrooms (medium-sized)
100 gm cream cheese, softened
50 gm Parmesan cheese, grated
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
2 tbsp breadcrumbs
2 tbsp olive oil
Salt and black pepper to taste
For the topping:
1/4 cup cranberry sauce (homemade or store-bought)
12-15 walnut pieces
Thyme for garnish
Preparations
Clean the mushrooms with a damp cloth and gently remove the stems.
Finely chop the mushroom stems and set them aside.
Preheat the oven to 200°C.
Brush the mushroom caps, both inside and out, with olive oil, and place them stem-side up on a baking tray lined with parchment paper.
Sprinkle the caps lightly with salt and black pepper.
In a mixing bowl, combine cream cheese, Parmesan, minced garlic, chopped parsley, thyme, breadcrumbs, and the finely chopped mushroom stems.
Season the mixture with salt and black pepper, then mix until well combined.
Fill each mushroom cap with the cheese mixture, creating a slight well in the centre.
Add dried cranberries to the well of each mushroom.
Top each mushroom with a walnut piece, gently pressing it into the filling.
Bake for 15–17 minutes, until the mushrooms are tender, the cheese is bubbly, and the filling turns golden.
Remove from the oven and let the mushrooms cool for at least 10 minutes to allow the flavours to settle and avoid burnt tongues.
Arrange on a serving platter and garnish with fresh thyme leaves.
Serve warm.
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