A quick and easy recipe for absolutely delicious cheesy and garlicky mushrooms.
This recipe can be made Gluten-Free if using gluten-free breadcrumbs and Dairy-Free as well (and Vegan) if using dairy-free butter (or spread) and vegan cheese.
Baked Mushrooms with Cheese and Garlic
You will need:
9 medium-sized mushrooms (250g, stalks removed)
2 garlic cloves, crushed and chopped
1/4 tsp pepper
1/4 tsp salt
20g breadcrumbs
50g grated cheddar cheese
30g butter
chopped parsley, dill or rocket/arugula for garnishing
How to:
Preheat the oven to 200C/gas6/392F (180C for fan assisted ovens)
Grease an oven dish/tray with cooking oil
Clean the mushrooms, remove the stems and place them on the tray/oven dish
Sprinkle the salt and pepper evenly on the mushrooms
Fill the mushrooms with the grated cheese
In a pan, melt the dairy-free butter
Add the garlic and simmer for a few seconds
Add the breadcrumbs and stir
Using a spoon, place the breadcrumbs on top of the cheese-filled mushrooms
Bake for around 15 minutes (until the cheese has melted and the mushrooms are fully cooked, around 20 minutes for large mushrooms)
Garnish with chopped fresh parsley, dill or rocket/arugula/rucola
Enjoy!
Instead of Cheddar, you can use a few different types of cheese such as Edam, Gouda, Monterey Jack or Cantal
I make these Baked Mushrooms with Cheese and Garlic in small batches and use them most of the time as a side dish.
If you require more or want to use this as a main dish, simply double or triple each of the quantities.
They are best served warm, although, if need be, you can reheat them in the oven for a few minutes, ideally on the same day.
You can add, on top of the cheese, olives, chives or bits of bacon/vegan bacon for an extra bit of flavour.
If you try this recipe, please let me know how it went, in the comments below.
I hope life is treating you well.
Take care.