Cheese & garlic-filled mushrooms

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• mikea

  08 December 2007

  mikea rated and commented on this recipe

  

  These went down a storm. I used Philidelphia cheese instead of Parmasan and everyone loved them. Enjoy!

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• kirstsnip

  10 February 2008

  kirstsnip commented on this recipe

  I made these for a dinner party and added a little chopped tomato to the mix and filled large flat mushrooms as a starter and served with a little salad and they were delicious!

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• Kerry

  28 March 2008

  Kerry commented on this recipe

  These were yummy! I used 2 portablello mushrooms instead and served them with a small side salad. There was too much mixture for the 2 mushrooms so the mix could easily top 4 portabello mushrooms. A definate must for a starter!!! I will be definately usuing this recipe again.

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• MonkeyFrances

  21 June 2008

  MonkeyFrances commented on this recipe

  This is the best mushroom dish I have had. Very easy to make and taste fantastic. I made it for a party and prepared the filling the day before. My guests loved it a lot.

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• alliekkc

  13 August 2008

  alliekkc rated this recipe

  

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• cockneycowboy

  29 August 2008

  cockneycowboy rated and commented on this recipe

  

  'Very good,quick an' easy,used a pack of 4 large mushrooms,2 each served with 'crushed potatoes'(recipe on this site).Er indoors thought the meal was magic!!!

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• Sue

  30 September 2008

  Sue rated and commented on this recipe

  

  Great for a party. I made them for a birthday party. Quick and easy.

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• Mel

  08 January 2009

  Mel rated and commented on this recipe

  

  use with a large mushroom instead - really gorgeous also with a bit of pesto underneath the breadcrumb topping

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• vicky

  19 March 2009

  vicky rated and commented on this recipe

  

  Very easy to make and tasted delicious. My brother in law was very impressed and nearly ate the whole plate. Would definitely make these again for a dinner party. I used them as the vegetables for the main course and it worked out perfectly.

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• yummy stuff

  04 May 2009

  yummy stuff rated and commented on this recipe

  

  Made these for a cocktail party. Made filling in advance and served them warm.All my guests loved them.

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• Barbs

  21 September 2009

  Barbs commented on this recipe

  I cooked this as a starter for Sunday dinner. Everybody loved it. The only thing i changed was giving each person a large mushroom each. It was really tasty and quite filling. I made the filling the day before and kept it in the fridge overnight. Very easy to make - thank you.

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• lorraine

  24 October 2009

  lorraine rated and commented on this recipe

  

  absolutely delicious! I used the small mushrooms as recipe suggested and served them at room temperature. They went down a storm. I would however next time serve them warm as they taste much better. Would be great as a side dish.

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• DJ Lewis

  05 February 2010

  DJ Lewis rated this recipe

  

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• Sunci

  02 March 2010

  Sunci rated this recipe

  

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• vinoir

  12 April 2010

  vinoir rated and commented on this recipe

  

  fantastico!!!!!!!

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• 8kev

  25 May 2010

  8kev rated and commented on this recipe

  

  these are so delicious!! I used large flat mushrooms instead of small,, also very easy to make :-)

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• Babs

  15 July 2010

  Babs rated and commented on this recipe

  

  I also used large flat mushrooms and served them hot straight from the oven. Really yummy. Definitely make them again

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• Micky

  18 July 2010

  Micky rated and commented on this recipe

  

  These sound delish I thinik i will use large mushrooms and use them for a nice starter. I need to eat something other than cougettes. Every year I grow too many.

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• flatwhite

  01 February 2011

  flatwhite rated and commented on this recipe

  

  Very tasty and easy to use, perfect as a canape or starter.

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• Cornishman1

  26 February 2011

  Cornishman1 rated and commented on this recipe

  

  So easy to to do and end result was proper ansome

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Ingredients

• 250g small mushrooms
• 50g butter
• 2 garlic cloves , finely chopped
• 1 large slice white bread
• 4 tbsp finely grated Parmesan (or vegetarian alternative)
• 3 tbsp chopped chives
• olive oil

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Difficulty and servings

Serves 24

Preparation and cooking times

Ready in around 20 minutes

Vegetarian

Ingredients

• 250g small mushrooms
• 50g butter
• 2 garlic cloves , finely chopped
• 1 large slice white bread
• 4 tbsp finely grated Parmesan (or vegetarian alternative)
• 3 tbsp chopped chives
• olive oil

Nutrition per canapé

110 kcalories, protein 3g, carbohydrate 3g, fat 10 g, saturated fat 9g, fibre 1g, salt 0.25 g

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