2 large flat mushrooms, stalks removed

1 small shallot finely chopped

1 clove of garlic finely chopped

6 tablespoons cream cheese

1 slice of bread blitzed in your food processor to make breadcrumbs

Extra virgin olive oil



Cream cheese stuffed mushrooms

preparation 5 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


This is great as a simple starter or a light lunch. It's so quick to throw together and the creaminess of the cheese combined with the crunch of the breadcrumbs is a true delight. Fancy looking dishes don't always have to be difficult and this is a perfect example!

Small pan to fry the shallots, garlic and stalks.

Baking tray

Small mixing bowl

Spoon to stir


Before you start, have all the veg chopped, a small pan on the hob and the other ingredients set aside on your work surface. Preheat your oven to 200c and click here!


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Preheat your oven to 200c then turn your hob on to get your pan heating up. whilst the pan is heating up, finely chop the mushroom stalks. Add them to the garlic and shallot and take them over to the hob. Add about a teaspoon of oil to the pan and add in the chopped mushrooms, garlic & shallot. Give it a stir and cook for about a minute, just to get the raw flavour out of the garlic and shallot. Remove from the heat and add them to your small mixing bowl. Add in the cream cheese, a pinch of salt and pepper and mix together.

Bring in the large mushrooms now and spoon the mixture on top of them. Press down with the back of your spoon to spread it out and then sprinkle with the breadcrumbs.

Pop them on a baking tray and put bake them for 20 minutes until the breadcrumbs have nicely toasted.

To serve, put a mushroom into the middle of the plate and add a few drops of extra virgin olive oil around the outside.

I hope that you enjoy it.


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