Baked Creamy Garlic Mushrooms

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Baked Creamy Garlic Mushrooms

Rich and creamy, easy to do mushroom side.

Original recipe here


- 25g butter

500g button mushrooms, 

- 2 garlic cloves, crushed

- Small bunch fresh flatleaf parsley, 
roughly chopped

- 150g crème fraîche

150g full-fat cream cheese

15g parmesan (or vegetarian alternative)

- Crusty bread to serve


1. 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.

2. 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.

3. 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.

4. 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.


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