For the garlic cream sauce
- 200 ml (~ 3/4 cup) single cream
- 2 tsp minced garlic or garlic puree
- 1/2 tsp black pepper
- 1/2 tsp salt
For the simple stuffed mushrooms
- 300 g (~ 10 oz) mushrooms (I used mini portobello mushrooms)
- 60 g (~ 2 oz) bread
- Small handful fresh parsley
- 60 g (~ 2 oz) vegetarian parmesan-style cheese, finely grated
- 1 tsp minced garlic or garlic puree
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter, melted
Pour the single cream into a baking dish (mine measured around 7 x 11 inches), and add the minced garlic and the salt and pepper. Mix well to combine.
Place the mushrooms on top of the cream, rounded side down. Try to nestle them in in a single layer, if possible.
Finely chop the bread and fresh parsley. Add to a small mixing bowl, along with the grated cheese, minced garlic, and salt and pepper. Mix well to combine. Alternatively, you can blitz up the stuffing ingredients in a food processor, though this will probably give a finer crumb.
Scoop the stuffing mixture over the mushrooms, making sure each mushroom is well stuffed. Don't worry if some of the stuffing spills over into the cream.
Drizzle everything with a little melted butter, and bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until golden brown and crispy.
Nutrition Facts
Simple Stuffed Mushrooms in Garlic Cream Sauce
Amount Per Serving (1 portion)
Calories 227
Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 9.5g48%
Cholesterol 45mg15%
Sodium 891mg37%
Potassium 352mg10%
Carbohydrates 14g5%
Fiber 1.4g6%
Sugar 2.1g2%
Protein 10.2g20%
Calcium 222mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.