It’s best not to use big field mushrooms as they release too much dark juice and make the finished result a bit grey. Use closed-cup mushrooms or chestnut mushrooms.
Garlic recipes · British recipes
Baked creamy garlic mushrooms
delicious. editor Karen Barnes’ gloriously creamy, baked garlic mushroom pots will leave your dinner party guests in awe, yet are deceivingly simple.
Gluten-freeVegetarian
Serves6
Hands-on20 min
DifficultyEasy
Method
Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large heavy-based frying pan over a medium-high heat. Add the halved button mushrooms and fry for 10-12 minutes, tossing them around the pan, until golden and starting to soften. Season well with salt and pepper, add the garlic and fry for 2-3 minutes more.
Stir in most of the chopped parsley, then divide the mushroom and garlic mixture equally among the 6 ramekins. Set the ramekins aside to cool.
Whisk the crème fraîche and cream cheese together in a small mixing bowl, then dollop evenly over each ramekin. Grate the parmesan (or other cheese) over, then put the ramekins on a baking tray.
Transfer the tray to the oven and bake the mushrooms for 15 minutes until bubbling and starting to turn a bit golden on top. Scatter with the remaining chopped parsley and serve straightaway, with small hunks of crusty bread on the side to dip into the cooking juices.
Nutrition
| Calories | 209kcals |
|---|---|
| Fat | 19.8g (13.1g saturated) |
| Protein | 5.1g |
| Carbohydrates | 2.1g (1.9g sugars) |
| Fibre | 1g |
Quick wins, tips & make ahead
Next time, try swapping the parsley for thyme and try different cheeses, too – the recipe would work brilliantly with a mix of blue cheese and cheddar instead of the parmesan, and feta would be good as well.
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