Stuffed mushroom caps

Stuffed Mushroom Caps

Serves 6 as appetizer


24 white button mushrooms

250 g cream cheese, at room temperature

1 large garlic clove, minced

2 tbs chopped coriander

1 tbs chopped parsley

60 g grated mature cheddar cheese

Salt, pepper to taste

½ cup breadcrumbs, divided in half

Olive oil


1.Preaheat oven to 180 C, line cookie sheet with grease-proof paper.

2. With damp kitchen towel clean the mushrooms, remove the stems and set aside.

3.In a large bowl combine cream cheese, minced garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs. Finley chop mushroom stems and add to the cream cheese. Mix all until combined. Season with salt and pepper.

4.Scoop about 1 tbs of cream cheese mix into the mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little olive oil.

5.Bake for 20-25 minutes or until browned. Leave for a few minutes to cool before serving.