A HERITAGE WE CAN BE PROUD OF...
The origins of Stuffed Mushrooms can be traced to the Italians and their desire for bite-sized, flavourful snacks, showcasing the versatility of mushrooms.
INGREDIENTS
4 Large brown mushrooms
115g Cream cheese
2 Tbsp IMANA Brown Onion Flavoured Soup
1 ½ tsp Sage
Oil
2 Tbsp Milk
Crispy onions (To sprinkle on top - optional)
METHOD
Preheat the oven to 180°C.
Place the mushrooms on a non-stick pan and drizzle oil over the top of them.
Pop the tray in the oven and bake for 45 minutes.
While the mushrooms are baking, start the filling by mixing the cream cheese, IMANA Brown Onion Flavoured Soup powder, sage and milk together in small bowl.
Once the mushrooms are ready, remove them from the oven and allow them to cool slightly.
Spread your filling on the mushrooms, serve and enjoy!
