Mama’s stuffed mushrooms are wonderful as a snack, light dinner or an appetiser for a dinner party with friends. These savoury little treats are more filling than they may appear to be.
- 7 – 8 Portobello Mushrooms
- 200g tub Cream Cheese
- Serrano Ham Chunks
- 2 Small Garlic Cloves (or one large one)
- Grated Cheddar Cheese
- Olive Oil
- (any herbs and spices love most)
Rinse the mushrooms and remove their stalks and peel their outer skin. Lay the mushrooms out on a baking tray.
In a large bowl mix together the cream cheese, ham chunks and very finely diced pieces of garlic. If you want to use any herbs and spices such as chives, dill, parsley etc, chop these down finely and add to the bowl too. Mix these ingredients together well until smooth and combined.
Now’s the time to spoon the cream cheese mix into the mushrooms, spread them our evenly to fill up your mushrooms. Cover everything with the grated cheese and drizzle a little olive oil over your mushrooms.
Transfer the baking dish into the oven and bake at 180C for about 10 – 15 minutes, you’ll see the mushrooms start to change colour and the cheese become deliciously golden. If you prefer it crispier just leave it in the oven a little longer.