Three Cheese and Chive Stuffed Mushrooms

Where on Earth has May gone?

I spent so long enjoying the gorgeous weather we’ve been having here in the UK and getting stuck into gardening that I completely forgot to post a May recipe. Oops.

So, you’re getting a June double instead.

These Stuffed mushrooms are the perfect summer recipe and I’ve really enjoyed tucking in to them with a glass of white wine in the sunshine, served with just a simple side salad.

They’re quick and easy to make and can easily be made gluten free by using gluten free bread for the breadcrumbs.

Ready in 30mins (10mins prep, 20mins bake) – Serves 2.

Ingredients:

• 4 Large flat mushrooms
• 200g of garlic and herb soft cheese
• 100g of cheddar cheese, grated
• 2 tablespoons of fresh chives
• 2 tablespoons of parmesan cheese, grated
• A good pinch of black pepper
• A good pinch of basil
• A good pinch of thyme
• A good pinch of parsley
• 1 slice of frozen bread (Gluten free if that is a concern)

Method:

• Preheat your oven to 200c / 180c fan / gas mark 5.
• Wash, but don’t peel the mushrooms. Place them in an oven proof dish.

• Place the cheeses, chives, pepper and herbs into a bowl and mix well.

• Carefully spoon an even amount of filling into each mushroom.
• Grate the frozen bread to make breadcrumbs and sprinkle over the top.

• Bake for 20mins, uncovered, or until hot throughout and the breadcrumbs have started to turn golden.

• Serve immediately.

If you liked this recipe, you may also like:

Creamy Garlic Mushrooms

Posh Cheese Puffs

Sour Cream and Chive Sweet Potato Skins