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Mushrooms stuffed with cream cheese
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 200g cream cheese, softened
  • 3 green shallots, thinly sliced
  • 1/2 red capsicum, diced
  • 20.00 ml fresh chives, chopped
  • 40.00 ml sun-dried tomatoes, chopped
  • 6 large flat mushrooms, stems removed
  • 20.00 ml parmesan cheese, grated
  • 1 egg
  • 41.20 gm milk
  • 500.00 ml fresh breadcrumbs
  • olive oil spray
Instructions:
  • Preheat your oven to 180°C and lightly coat a baking tray with olive oil spray for a perfect start to your dish.
  • Mix cream cheese, green shallots, garlic, capsicum, chives, and sun-dried tomatoes in a bowl until fully combined. Fill each mushroom cap with the mixture, then top with parmesan, salt, and pepper.
  • Combine the egg and milk to create a creamy mixture. Dip mushrooms into the mixture, ensuring they are fully coated in breadcrumbs. Drizzle with olive oil and bake for 15 minutes, or until they turn a beautiful golden color and become tender.

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