Prep time 15 mins
Cooking time 15 mins
200g punnet cup mushrooms, trim stems & reserve
1 tablespoon butter
1 small onion, finely sliced
1 clove garlic, crushed
2 teaspoons finely chopped fresh thyme leaves
½ cup walnuts or pecans
¼ cup double cream
½ cup grates tasty cheese or mozzarella cheese
Extra sprigs of thyme for garnish
1 – Pre-heat oven to 200oC
2 – Melt butter in frying pan over medium heat. Add mushroom stems, garlic & onion and cook for 2-3 mins until softened.
3 – Place mushroom mixture, thyme, walnuts and double cream in a food processor with a pinch of salt and pepper and process to combine.
4 – Spoon mixture into cup mushrooms and place on a lightly greased or baking paper-lined baking tray. Sprinkle with cheese and bake for 10-12 mins or until golden. Serve garnished with an extra sprig of thyme.
Tip – For a delicious variation stir in ½ cup of finely diced bacon into the filling before spooning into mushrooms.