Baked creamy garlic mushrooms
- November 2017
- Serves 6
- 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.
- Gluten-free recipes
- Vegetarian recipes
- 19.8g (13.1g saturated)
- 2.1g (1.9g sugars)
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.
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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