Cheese & garlic-filled mushrooms
Serves 24
Easy
Total time:
Ready in around 20 minutes
Fabulous when served with summery cocktails
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- 250g small mushroom
- 50g butter
- 2 garlic clovesfinely chopped
- 1large slice white bread
- 4 tbsp finely grated parmesan(or vegetarian alternative)
- 3 tbsp chopped chive
- olive oil
Nutrition: nutrition per canapé
- kcal110
- fat10g
- saturates9g
- carbs3g
- sugars0g
- fibre1g
- protein3g
- salt0.25glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
step 2
Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
step 3
Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.
