Monday, June 28, 2010

Garlic-stuffed Mushrooms


Here's a nice little side dish, part of a tapas spread, or a starter. I used a garlic soft cheese spread called Creme Bonjour, I'm sure you'll find something similar in your supermarket. Boursin is another popular one.

Garlic-stuffed Mushrooms
(printable recipe)

8 large button mushrooms
80 g garlic cheese
1 tbsp cream cheese
2 tbsp flat-leaf parsley, chopped
2 garlic cloves, minced
1-2 tbsp breadcrumbs
olive oil

Remove the mushroom stalks and use them for something else. Mix together garlic cheese, cream cheese, parsley and garlic. Fill the mushroom caps. Top with breadcrumbs and drizzle with a little bit of olive oil.

Bake at 200°C for about 10 minutes.

Recipe in Swedish:
Vitlöksfyllda champinjoner


Alanna Kellogg said...

In the U.S., your garlic cheese is likely 'Boursin' which is out-of-this-world expensive in traditional supermarkets but cheap at Sam's Club/Costco/Supermarkets. Think a 4X price difference, crazy. I use a homemade version, an extra garlicky version of the Basil Cream Cheese Dip.

Josie said...

I usually stuff mushrooms with finely diced vegetables and breadcrumbs....this looks like so much less work and so much more *cheese*----can't wait to try! *smile*

sapphire said...

oh yea! after eating garlic all night at Beware of the Garlic restaurant in Södermalm, will have to try out the garlic mushrooms on a non-garlicy day.

Lo said...

All you had to do was mention garlic... but then you added mushrooms and cheese! This looks incredible. Perfect party food.

bookshelves furniture said...

Garlic stuffed mushrooms...good!When you add the fresh's over! It really is a unique taste that I need to try this very soon.

Pille said...

Lovely appetizer! I love stuffing mushrooms with blue cheese (especially Valio Aura).
And I love Boursin, but it's not readily available here in Estonia yet, only few shops stock it.