Creamy Garlic and Herb Stuffed Portobello Mushrooms

Large portobello mushrooms are filled with a rich, savory mixture of their own chopped stems, garlic, parsley, and heavy cream, then baked to perfection.

Ingredients

• 2-3 smaller portobello mushrooms
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp chopped parsley
• 1/2 cup (100ml) heavy cream
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (180°C).
2. Prepare the mushrooms by cleaning them and carefully removing the stems. Finely chop the stems.
3. In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the chopped mushroom stems and cook for another 3-4 minutes until tender.
5. Stir in the parsley and heavy cream. Season with salt and pepper. Cook for 2 minutes until the mixture is creamy.
6. Spoon the creamy mixture into the mushroom caps. Place on a baking sheet and bake for 15-20 minutes until tender and golden.

Enjoy!