It’s just the husband unit and I for dinner tonight so we’re experimenting with what sort of dishes we can make with the leftover bits in our fridge. We’ve decided on roasted potatoes, cream cheese stuffed mushrooms and bruschetta and guacamole. Yummy appie dinner night! (Almost as good as date night but not quite!)
Cream Cheese Stuffed Mushrooms
12 whole mushrooms, cleaned and trimmed slightly
2 teaspoons olive oil
4 cloves garlic, minced
1 small container cream cheese, any flavour you like
Ground black pepper, to taste
Pinch of red chili powder
Preheat oven to 350F.
Remove stems from the mushroom caps gently. Set caps aside. Finely dice the stems.
Heat the olive oil over medium high heat. Add the minced stems and garlic and cook 3 or 4 minutes until most of the moisture has left the mushrooms. Stir frequently to prevent scorching. Set the pan aside to cool for about 10 minutes.
Combine the stems, cream cheese, pepper and chili powder well. Add about 1/4 tablespoon of this mixture to each mushroom cap. On a parchment or silicone lined baking sheet, arrange the mushroom caps.
Bake in preheated oven for 20 minutes.
You can make this a vegan dish by substituting a soft vegan cheese for the cream cheese.
That’s it! Easy!
Until next time,
Peace and love,