Ingredients

The following ingredients have 4 Servings
  • 4 large Portobello mushrooms
  • 1 TB unsalted butter
  • 1 clove garlic (peeled and finely chopped)
  • 1 large sprig fresh rosemary (needles picked and finely chopped)
  • 130 g full-fat cream cheese (soft cheese)
  • 3 TB finely grated Parmesan cheese
  • freshly ground black pepper
  • 1 TB olive oil
  • sea salt flakes ((if needed))

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Wipe your mushrooms clean and carefully remove the stalks by wiggling them side-to-side until they break off and lift out. Be careful not to break the mushrooms. Do not discard the stalks.
  • Finely chop the mushrooms stalks, the garlic and the rosemary needles. (Aim for just over a teaspoon of finely chopped rosemary). Have all your remaining ingredients prepped and ready.
  • Melt the butter in a pan over moderately high heat and add the mushrooms and garlic, cooking until the mushrooms release all their moisture and start to caramelise. Stir continuously to avoid the garlic burning. Tip in the chopped rosemary in the last 20-30 seconds.
  • Remove the pan from the heat and add the cream cheese and Parmesan, stirring well to combine. Season generously with freshly ground black pepper. (Due to the strong flavour of Parmesan / Pecorino, it is unlikely the mixture will need salt seasoning at this stage.)
  • Brush the smooth underside of the mushrooms with the olive oil, then place them gills side down onto a baking tray. Place in the oven for 3 minutes only. This initial bake allows most of the moisture to run off from the mushrooms.
  • After 3 minutes, remove the tray and flip the mushrooms gills side up.
  • Spoon equal amounts of the creamy rosemary mixture onto each mushroom. Return the tray to the oven for an additional 4-5 minutes.
  • The mushrooms may still contain a little more moisture, so gently tilt each mushroom to allow the mixture to run off. Serve immediately and season with salt flakes (only if you feel it needs it).