Stuffed Mushrooms with Black Garlic Pearls
An easy veggie side dish or main, these smoky, creamy mushrooms make a moreish recipe at summer BBQs!
Ingredients
- 2 Portabello or Flat Cap Mushrooms
- 150g Cream Cheese
- Coriander chopped
- Flat Leaf Parsley chopped
- Lemon Zest
Method
- Brush the mushrooms with a little oil and season well.
- Cook on a hot bbq for about 3 – 4 minutes turning once
- Mix the cheese with the herbs and lemon zest.
- Divide the cheese mixture onto the mushrooms and return to cook for a further minute, if you have a lid for your barbeque use this.