Clean recipe · kitchensanctuary.com
Cheesy Garlic and Chilli Stuffed Mushrooms
Cheesy Garlic and Chilli Stuffed Mushrooms - a spicy lunch for Meatless Mondays! Filled with a creamy, cheese and garlic sauce, topped with breadcrumbs.
Original recipe: kitchensanctuary.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 15 min
- Total:
- 25 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 4 large portabello mushrooms
- 2 tbsp unsalted butter
- 2 cloves of garlic (peeled and minced)
- 2 spring onions (scallions) (finely chopped)
- 2 packed cups (65g) baby spinach leaves
- 1/2 cup (120ml) double (heavy) cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (50g) mature cheddar cheese (grated (use a vegetarian version if needed))
- 1 tbsp fresh lemon juice
- 3 tbsp panko breadcrumbs
- 1 tbsp vegetable oil
- 1/4 cup (25g) grated parmesan cheese ((replace with vegetarian Italian-style hard cheese if needed))
- 1/4 tsp paprika
- 1 pinch chilli flakes
- 3 tbsp finely chopped fresh parsley
Instructions
- Preheat the oven to 180C/350F.
- Cut the stalks out of the mushrooms using a small, sharp knife. Chop the stalks into small pieces.
- Melt the butter over a medium heat in a medium frying pan (skillet). Add the chopped mushroom stalks, garlic and spring onions and cook, stirring often for 3-4 minutes until the mushroom stalks are tender.
- Add the spinach, cream, salt, pepper and cheddar cheese to the pan. Continue to heat, stirring occasionally until the spinach has wilted and cheese has melted (about 3-4 minutes).
- Stir in the lemon juice.
- Place the mushrooms on a baking tray and spoon in the spinach mixture.
- Place the panko breadcrumbs, vegetable oil, parmesan, paprika and chilli flakes in a small bowl and stir until the panko breadcrumbs are coated in the oil.
- Spoon the panko mixture on top of the mushrooms.
- Place in the oven and cook for 15-20 minutes until the breadcrumbs are golden brown.
- Sprinkle with fresh parsley before serving.