Cheesy Garlic-Stuffed Mushrooms
Recipe - Welcome
Cheesy Garlic-Stuffed Mushrooms
00
Cook Time90 Minutes
Calories8
Ingredients
2 heads garlic, cloves separated and peeled
1 cup heavy cream
salt and freshly ground black pepper, to taste
1 cup panko or toasted plain breadcrumbs
1/2 cup Kerrygold Dubliner Cheese, grated
1 tsp fresh thyme, chopped
4 Tbs Kerrygold Pure Irish Salted Butter
24 large button mushrooms, stems removed
1 cup spring mix, for serving
Directions
- Preheat oven to 400° F. Place garlic and cream in small heavy-based pan over very low heat. Simmer gently for about 45 minutes until garlic is completely tender and cream has reduced and thickened. Stir occasionally to make sure bottom of pan doesn’t scorch.
- Remove garlic and cream mixture from heat. Mash to a rough puree with a fork. Season with salt and pepper to taste; leave to cool. Once cooled, stir in panko/breadcrumbs. Fold in the cheese and thyme.
- Melt butter in a small pan. Brush butter all over the mushrooms. Arrange the mushrooms on a nonstick baking sheet, top-side down. Fill the centers with a spoonful of garlic cream and cheese mixture.
- Bake for 15 to 20 minutes until mushrooms are cooked through and the topping is golden-brown. To serve, transfer stuffed mushrooms to warmed plates. Arrange a small portion of spring mix to the side of each mushroom.
Nutritional Information
Calories: 213, Fat: 14 g (9 g Saturated Fat), Cholesterol: 42 mg, Sodium: 220 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 7 g.
0 minutes
Prep Time
90 minutes
Cook Time
0
Servings
8
Calories
Shop Ingredients
Makes 0 servings
Not Available
Brookshire's Whipping Cream, Heavy - 1 Quart
Brookshire's Iodized Salt - 26 Ounce
Brookshire's Bread Crumbs, Plain - 15 Fluid ounce
Kerrygold Cheese, Dubliner - 7 Ounce
That's Tasty Thyme - 0.5 Ounce
Kerrygold Butter, Pure Irish - 8 Ounce
Not Available
Taylor Farms Spring Mix - 10 Ounce
Nutritional Information
Calories: 213, Fat: 14 g (9 g Saturated Fat), Cholesterol: 42 mg, Sodium: 220 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 7 g.
Directions
- Preheat oven to 400° F. Place garlic and cream in small heavy-based pan over very low heat. Simmer gently for about 45 minutes until garlic is completely tender and cream has reduced and thickened. Stir occasionally to make sure bottom of pan doesn’t scorch.
- Remove garlic and cream mixture from heat. Mash to a rough puree with a fork. Season with salt and pepper to taste; leave to cool. Once cooled, stir in panko/breadcrumbs. Fold in the cheese and thyme.
- Melt butter in a small pan. Brush butter all over the mushrooms. Arrange the mushrooms on a nonstick baking sheet, top-side down. Fill the centers with a spoonful of garlic cream and cheese mixture.
- Bake for 15 to 20 minutes until mushrooms are cooked through and the topping is golden-brown. To serve, transfer stuffed mushrooms to warmed plates. Arrange a small portion of spring mix to the side of each mushroom.