Mushrooms, peppers and potato skins love being stuffed! Sounds silly, but they really do! And this calls for a party time or a special occasion, doesn’t it? Not any more! Simple cream cheese and garlic stuffed mushrooms can be prepared in under 30 minutes and become a tasty side dish or a snack on any weeknight.
Cream cheese and garlic stuffed mushrooms is an old classic. There are tens and tens of stuffed mushrooms recipes around, including bacon and cheese, garlic, onion and thyme, Parmesan and bacon, etc. Anyone could come up with a new idea for a stuffing in a flash.
There are a little stars here and there though. I really like this one by Aimée Wimbush-Bourque found on Jamie Oliver’s website – love that guy’s style and enthusiasm by the way.
Old fashioned cream cheese and garlic stuffed mushrooms still taste great
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.
As I said before, it is an easy and tasty one and if you enjoy stuffed veggies, try my goat’s cheese stuffed potato skins! And here is my take on the cream cheese and garlic stuffed mushrooms.
- 6 large Portobello mushrooms
- 4 garlic cloves - minced
- 2 tbsp red onion - finely chopped
- 2 tbsp olive oil
- 1 tsp fresh thyme - leaves only
- 1 tbsp fresh parsley - finely chopped
- 225g (8oz) plain cream cheese
- 70g (2.5oz) blue cheese
- 1 tbsp lemon juice
- 50g breadcrumbs
- salt and pepper to taste
- Preheat the oven to 200C (400F).
- In a small pan, on a medium heat, fry the chopped onion in 1 tbsp of oil until soft (about 7 minutes).
- Chop the mushroom stems finely and add to the pan with the onions along with garlic and thyme. Mix it all well and fry for another 2 minutes.
- Transfer the pan content into a bowl and let it cool before adding half of breadcrumbs, parsley, cream cheese, blue cheese and the lemon juice. Mix it all well with a spoon and season to taste, so you'll have a nice paste to stuff your mushrooms with.
- Place the mushrooms, stem side up, on a baking tray and gently brush the edge of the mushrooms with the remaining oil (this will prevent them from drying in the oven).
- Spoon the filling evenly between the mushrooms, sprinkle with the remaining bread crumbs over and bake for 15-17 minutes.