Lancewood
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Cheesy Stuffed Mushrooms
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Lancewood Cheesy Stuffed Mushrooms

Ingredients

500 g Portabellini mushrooms  or 400 g large brown mushrooms 
30 ml butter
2 garlic clove(s) , crushed
230 g LANCEWOOD® Smokey Onion & Mustard Cream Cheese  or Spring Onion & Chives Cream Cheese 
375 ml LANCEWOOD® Cheddar , finely grated
salt & freshly ground black pepper  to taste
2.5 ml sprigs of fresh thyme , add more for garnishing

Method

Preheat the oven to 200°C. Line a large baking sheet with baking paper.

Remove the stems from the mushrooms and chop finely. Place the mushrooms on the baking sheet.

Heat the butter and fry the chopped mushroom stems and garlic until soft and golden. Remove from the heat.

Add the cream cheese and 250 ml of the cheese and mix to combine.

Season to taste and add the thyme leaves.

Fill the mushrooms with the filling. Do not overfill.

Sprinkle the remaining cheese over and bake for 20 – 25 minutes until golden.

Garnish with sprigs of thyme.

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