Double-cheese mushrooms

This is a fantastic supper dish, easy and quick. Depending on how hungry you are, it works well with either crusty bread or a generous helping of boiled salad potatoes. Serves 4-6
6 large Portobello or flat mushrooms
25g butter, softened
For the filling:-
180g full-fat cream cheese
75g mature Cheddar cheese, grated
2 garlic cloves, crushed
4 tomatoes, peeled, de-seeded and diced
2 tbsp snipped chives
Paprika, a little
Salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with baking paper. Peel the skins from the mushrooms and remove the stalks if they are chunky. You can chop the stalks and add them to the filling. Spread the peeled top of each mushroom with the softened butter and place, buttered side down, on the prepared baking sheet. To make the filling, put the cream cheese and 50g of the Cheddar into a bowl with the garlic, tomatoes and chives. Mix together and season with salt and pepper.

Spoon this filling onto the gill side of each mushroom, spreading evenly. Top with the remaining Cheddar and a sprinkle of Paprika. Bake in the oven for about 15 minutes or until bubbling and golden on top. Check the mushrooms to make sure they don’t overcook. Overcooking mushrooms means liquid is released and flavour is lost. If you like this, try these:-
Cheesy Nutty Herby Mushrooms
Creamy Mushroom Pasta
Mushroom Bourguignon

5 to remember
el tallo – the stalk
fornido/a – chunky
ablandado/a – softened
cortado/a – snipped
cortado en cubitos – diced

 

This recipe is from Mary Berry’s Everyday cookbook [UK: BBC]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Double-cheese mushrooms: recipe by #MaryBerry #Spain via @Spanish_Valley http://wp.me/p3dYp6-1Z7

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