Baked creamy garlic mushrooms

Baked creamy garlic mushrooms
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, 
oven time 15 min

delicious. editor Karen Barnes’s late mum used to make this decadent starter on special occasions, and now Karen makes them regularly. Why?

“Because they taste wonderful, they take about 20 minutes to prep and (best of all) you can make the whole thing ahead, then leave the little dishes in the fridge ready to flash through the oven just before everyone sits at the table. That’s my kind of cooking,” she says.

Try our baked ricotta pots too for another simple and speedy starter.

Nutrition: per serving

Calories
209kcals
Fat
19.8g (13.1g saturated)
Protein
5.1g
Carbohydrates

2.1g (1.9g sugars)
Fibre
1g
Salt
0.3g
Calories
209kcals
Fat
19.8g (13.1g saturated)
Protein
5.1g
Carbohydrates

2.1g (1.9g sugars)
Fibre
1g
Salt
0.3g

Ingredients

  • 25g butter
  • 
500g button mushrooms, 
halved
  • 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

You’ll also need… 

6 x 150ml ramekins

Method

  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.

delicious. tips

  1. 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.

    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.

  2. Prepare until ready to bake (the end of step 2), then cover and chill in the fridge for up to 24 hours. Cook straight from the fridge, adding 3 minutes 
to the oven time.

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Read what others say...

    1. Hi Heather – This recipe would also work in a larger baking dish. Keep the cooking time the same but do keep an eye on them and add an extra 5 minutes if necessary. Happy cooking, Ellie

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