Mushrooms stuffed with Brie & Garlic

Tasty Mushrooms stuffed with delicious creamy Brie and cooked in a garlic cream

Course Starter

Cuisine English

Keyword brie, cranberry, garlic, mushrooms, starter

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 372kcal

250 g Box of medium sized Mushrooms - washed with stalks removed about 20 - 25 mushrooms
200 g Packet Brie - chopped into largish pieces
About 1 Tablespoon Cranberry sauce
3 Tablespoons Olive oil
3 Cloves Garlic peeled and chopped super finely
1 Large White Onion peeled and chopped finely
150 ml 1/2 tub of Elmlea single cream - or standard single if you have it
Few sprigs go fresh Thyme
Salt & Black Pepper
Drizzle olive oil to serve Salad leaves to serve

Preheat oven to 200C/400F or Gas6
Wash and remove stalks from mushrooms, place in an oven proof dish (no need to peel mushrooms)
Pop a tiny blob of cranberry in the bottom of each mushroom
Next stuff a lump of Brie into each mushroom until it's spilling out the top.
Pop on one side In a frying pan gently fry the garlic and onions until soft - about 10 minus
Turn off the heat Next add the cream and thyme leaves and season with salt and Black pepper
Using a teaspoon pour the cream and onion mix over the mushrooms, making sure each mushroom has some onions and cream on top
Bang in the oven for 20 minutes or until nice and golden
Remove from the oven, you will have sauce in the bottom of the tray
Place 5 mushrooms on your starter plates, pop some excess sauce over the top, next a small handful of salad leaves and a drizzle of olive oil!

*** All nutritional information is approximate and intended as a guide