Creamy Garlic Mushroom Bake
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
Method
- 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.
Calories 350kcalCarbohydrates 11gProtein 17gFat 28gSaturated Fat 17gPolyunsaturated Fat 1gMonounsaturated Fat 8gTrans Fat 1gCholesterol 96mgSodium 463mgPotassium 720mgFiber 3gSugar 5gVitamin A 1280IUVitamin C 3mgCalcium 380mgIron 1mg