Senin, 10 September 2018

CREAM CHEESE AND GARLIC STUFFED MUSHROOMS

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Stuffing vegetables seem to be falling out of the modern chef’s favor though. To me, even if the concept sounds a bit old fashioned, stuffing is still another great way to make food a bit more interesting and surprising. I especially love the wonderfully juicy, cream cheese and garlic stuffed mushrooms.

Soft, salty and creamy… it is difficult to stop on one. That’s why I like to use the big Portobello mushrooms instead of the baby ones. Baby ones are more of a canape style dish, whilst if you use the bigger mushroom, it could become a starter dish for example, or a side one. They also are a bit easier to work with in my opinion.

INGREDIENTS

  1. 6 large Portobello mushrooms
  2. 4 garlic cloves – minced
  3. 2 tbsp red onion – finely chopped
  4. 2 tbsp olive oil
  5. 1 tsp fresh thyme – leaves only
  6. ..........................................................
  7. .............................................................
full recipe : garlicmatters.com



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