Roasted Stuffed Mushrooms
These delicious stuffed portobello mushrooms are the perfect balance of gourmet and comfort food!
These stuffed mushrooms are easy to prepare and can be assembled ahead of time, making them convenient when entertaining or meal-prepping weeknight dinners. Enjoy them as an appetiser, side dish, as part of a mezze spread, or even a light main course.
We love mushrooms because they are packed with nutrients and have a comforting earthy flavour profile, which pairs so perfectly with the herbs and spices in The Salty Greek blends: the rosemary, basil, cumin, oregano and garlic in particular compliment the Portobello mushrooms.
Our top tip
Use the Mild Chilli blend! The pop of chilli helps elevate this dish, as the mild level of heat delivers brightness to cut through the creaminess of the cheese mix and the richness of the mushrooms. Salt Fat Acid Heat by Samin Nosrat explains how to balance flavours so well. Read the book or watch Episode 4 (Heat) on Netflix if you haven’t already!
Ingredients
300g Cream Cheese (you can use a mixture of cashew cream and ricotta)
1/4 Cup, Sun-Dried tomatoes, roughly chopped
1/4 Cup, Grated Parmesan
1 Tspn, The Salty Greek any blend
4 Portabello Mushrooms
Olive oil, for brushing mushrooms
Recipe Steps
Pre-heat oven to 190°C.
Combine cream cheese, sun-dried tomatoes, parmesan and The Salty Greek blend; we used the Mild Chilli blend to help balance the flavours.
Brush both sides of mushrooms (see tip) witholive oil to coat well. You can even use the spray can olive oil too, or try a toasted sesame seed oil instead to mix things up!
Spoon the creamy mixture into the mushroom cups and place onto an oven tray.
Roast mushrooms for about 12-15 minutes or until mushrooms are soft, and cheese is melted.
Enjoy on their own or oven a green salad drizzled with a balsamic glaze.
Tips: Select firm large portobello mushrooms. Gently wipe the mushrooms with a damp paper towel to remove any dirt.
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