Stuffed with the creamy delicious mascarpone cheese they are ready in less than half an hour... a simple and delicious recipe that will keep you coming back for more!
Mascarpone & Thyme Stuffed Mushrooms
500g white flat mushrooms
250g soft mascarpone
1/2 cup grated parmesan cheese
2 cloves garlic, minced
1/4 cup olive oil
handful fresh thyme, stalks removed
salt & pepper to season
1. Preheat an oven to 180c. Wash & dry mushrooms & place cap side up on a baking tray lined with parchment paper.
2. In a bowl, mix together mascarpone, parmesan, garlic, half of the fresh thyme leaves & 1 tbsp of olive oil (from the 1/4 cup) & season with salt & pepper.
3. Fill in the mushroom caps with the mascarpone mixture (careful not to overfill them) sprinkle the remaining thyme leaves over each of the mushrooms & drizzle over the remaining olive oil.
4. Place in the oven & cook for 20 mins or until the tops start to brown.
5. Serve & enjoy! x