- 500g whole fresh mushrooms (not too small)
- 1 tablespoon olive oil
- 4 garlic cloves (or more…..)
- 1 packet (150g) of Boursin soft cheese
- 50g cream cheese, (Philly)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- Preheat oven to 175 degrees C (350 degrees F). Lightly brush a shallow baking tray with oil all over (peanut oil is much preferable to corn oil). Clean mushrooms with a dry brush or paper towel. Carefully break off stems to leave a nice clean hole to stuff. Discarding the end part of the stems and then chop the remaining stems with the garlic cloves in a small food processor until extremely fine.
- Heat olive oil in a large shallow frying pan over medium heat. Add garlic and chopped mushroom mix to the fring pan. Fry until any moisture has disappeared, taking care not to burn the mixture, do not rush it. Set aside to cool.
- Put the Boursin, cream cheese, Parmesan cheese and black pepper into a bowl and add the cooled garlic and mushroom mixture, if you do not let it cool it will melt the cheeses and the mixture will be too runny to stuff the mushrooms with. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Made these for a ladies night party the day before my 51st birthday. Got gate crashed by guys and these nibbles went down very well indeed !