Servings: 4 People
Calories: 350kcal
Ingredients
- 8 - Large Portobello Mushrooms, Stems Removed & Sliced
- 1 Cup (120g) - Mozzarella Cheese, Freshly Grated
- ½ Cup (60g) - Parmigiano Reggiano, Freshly Grated
- 5g (0.2oz) - Flat Leaf Parsley
- 1 tsp (2g) - Onion Powder
- ½ tsp (0.5g) - Dried Oregano
- ½ tsp (0.5g) - Dried Thyme
- ½ tsp (0.5g) - Dried Basil
- ½ tsp (1.5g) - Sweet Paprika
- ¾ Cup (180ml) - Thickened Cream
- 4 - Garlic Cloves, Minced
- Seasoning To Taste
Instructions
- Preheat oven to 200°c-390°f.
- In a mixing bowl, combine the mozzarella cheese, Parmigiano Reggiano, flat-leaf parsley, onion powder, dried oregano, dried thyme & dried basil. Mix together & set aside.
- In another bowl, combine the thickened cream & garlic. Whisk together & set aside.
- Remove the stems from the portobello mushrooms, that way they can sit flat. Slice the mushrooms & stems into 1cm strips. Lay the mushrooms & stems neatly in a baking dish. It's okay to stack them on top of one another.
- Pour over the cream & garlic mix & sprinkle over the cheese & herb mix. spread it out evenly ensuring everything is covered.
- Cover the baking dish with aluminium foil & bake for 25 minutes. After 25 minutes, remove the foil, return the mushrooms back to the oven and grill/broil for 5 minutes or until the cheese is golden brown. Dig in.
Nutrition Guide
Nutrition Facts
Creamy Garlic Mushroom Bake
Amount per Serving
Calories
350
% Daily Value*
Fat
28
g
43
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
96
mg
32
%
Sodium
463
mg
20
%
Potassium
720
mg
21
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
17
g
34
%
Vitamin A
1280
IU
26
%
Vitamin C
3
mg
4
%
Calcium
380
mg
38
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Leave a comment below