Cheesy Garlic and Chilli Stuffed Mushrooms
Recipe: https://recipestripper.com/recipes/2bc5d3ae-5dd6-4981-b88b-ce9cf6afb716
Original source: https://www.kitchensanctuary.com/stuffed-mushrooms/
Archived source: https://web.archive.org/web/20200514072018id_/https://www.kitchensanctuary.com/stuffed-mushrooms/ (captured 2020-05-14T07:20:18.000Z)
Recipe image: https://www.kitchensanctuary.com/wp-content/uploads/2017/11/Stuffed-Mushrooms-square-FS-16.jpg

Cheesy Garlic and Chilli Stuffed Mushrooms - a spicy lunch for Meatless Mondays! Filled with a creamy, cheese and garlic sauce, topped with breadcrumbs.
Yield: 4 mushrooms
Prep time: PT10M
Cook time: PT15M
Total time: PT25M

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
1. Preheat the oven to 180C/350F.
2. Cut the stalks out of the mushrooms using a small, sharp knife. Chop the stalks into small pieces.
3. 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.
4. 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).
5. Stir in the lemon juice.
6. Place the mushrooms on a baking tray and spoon in the spinach mixture.
7. 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.
8. Spoon the panko mixture on top of the mushrooms.
9. Place in the oven and cook for 15-20 minutes until the breadcrumbs are golden brown.
10. Sprinkle with fresh parsley before serving.