🥄Ingredients:
🔸2-3 smaller portobello mushrooms, cleaned
🔸1 tablespoon olive oil
🔸1 small onion, finely chopped
🔸1 garlic clove, finely chopped
🔸2 tablespoons chopped parsley
🔸100 ml heavy cream
🔸Salt and pepper, to taste
🥄Instructions:
Preheat your oven to 180°C (350°F).
Clean the mushrooms, removing the stems carefully. Finely chop the mushroom stems.
In a skillet, add the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
Add the chopped mushroom stems to the skillet and cook for another 3-4 minutes until they release their moisture and become tender.
Stir in the chopped parsley and heavy cream. Season with salt and pepper to taste. Cook for an additional 2 minutes until the mixture is creamy and well combined.
Spoon the creamy mixture into the hollowed-out mushrooms, filling each one generously.
Place the stuffed mushrooms on a baking sheet lined with parchment paper and transfer to the preheated oven.
Bake for about 15-20 minutes until the mushrooms are tender and golden brown.