Cheddar mushroom eyeballs
Mushroom caps filled with garlic cheese, sundried tomatoes and olives.
Active time30 min
Cooking17 min
Total1 hResting : 5 min
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Ingredients
- 680 g button mushrooms
- 2 garlic cloves
- 55 g white Cheddar
- 225 g cream cheese
- 40 g pitted black olives
- ⅛ tsp white pepper
- ¼ tsp fine salt
- 20 g sundried tomatoes
Preparation
Heat the oven to 200 °C. Clean the mushrooms, remove their stems and gently hollow their centres with a small spoon. Grate the Cheddar, peel and grate the garlic. Mix into the cream cheese with salt and pepper.
680 g button mushrooms2 garlic cloves55 g white Cheddar225 g cream cheese⅛ tsp white pepper¼ tsp fine salt- oven
- spoon
- grater
- mixing bowl
Place the caps on a lined tray and fill without going above the rim. Thinly slice the tomatoes and olives. Arrange tomato strips as veins and an olive slice in each centre. Bake for 17 minutes until the mushrooms are tender. Cool for 5 minutes.
40 g pitted black olives20 g sundried tomatoes- baking tray
- baking paper
- spoon
- knife
- cutting board
- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration