This is a hearty appetiser featuring meaty mushrooms stuffed with a zesty mixture of Philadelphia light cream cheese, pickled jalapeños and breadcrumbs, served with a tangy sauce on the side
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 456 |
| Fat | 31g |
| Saturates | 13g |
| Protein | 14g |
| Carbs | 32g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C or gas mark 4. Line a large baking sheet with baking paper and set aside.
Remove the stems from the mushrooms and roughly chop them. Finely chop the jalapeño and crush the garlic.
Heat the olive oil in a small frying pan over a medium heat. Add the chopped mushroom stems, jalapeño and garlic. Sauté for 3-4 minutes, stirring often, until softened and any liquid has evaporated. Add the breadcrumbs and sauté to toast lightly, approx. 3 minutes. Remove from the heat and allow to cool slightly.
Finely chop the parsley and coriander.
In a bowl, combine the sautéed vegetables with the 135g Philadelphia cream cheese, grated Cheddar and herbs. Season with salt and pepper. Stir until smooth and creamy.
Generously fill each mushroom cap with the cheese mixture and arrange them in the baking dish. Drizzle over the sunflower oil.
Bake in the oven for 15–20 minutes, or until golden on top and the mushrooms are tender.
Meanwhile, whisk together the chutney, Greek yoghurt, 2 tbsp Philadelphia Light Cream Cheese, lemon juice and jalapeño brine to create the sauce.
Serve the hot stuffed mushrooms with a bowl of the chutney sauce for dipping.
