CREAM CHEESE AND GARLIC STUFFED MUSHROOMS
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
- 6 large Portobello mushrooms
- 4 garlic cloves – minced
- 2 tbsp red onion – finely chopped
- 2 tbsp olive oil
- 1 tsp fresh thyme – leaves only
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full recipe : garlicmatters.com
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