The late spring, early summer season brings with it the return of many Irish-grown vegetables. Irish mushrooms are a constant as they thrive in darkened conditions allowing them to grow year-round, but luscious salad leaves and herbs are always encouraged by the better weather. I’d happily serve a plain green salad alongside any meal, but when a little light balance is required on a plateful of indulgent bites Irish salad leaves, simply dressed with some lemon and olive oil, are always well placed.
These crispy garlic mushrooms make for a gorgeous starter or light supper. They can be prepared early in the day, and stored in the fridge, until ready to bake. I like to use the flatter, portobello mushrooms, but chestnut mushrooms can be used either in their place. To serve, I’ve mixed together some mayonnaise with a crushed garlic clove, a little lemon juice, black pepper and freshly chopped chives, as a flavoursome accompaniment.
Enjoy!
Nessa x
Crispy Garlic Mushrooms
Ingredients
- 6 portobello mushrooms, cleaned and stalks removed
- 150g garlic & herb cream cheese
- 25g butter, softened
- 1 clove garlic, crushed
- 1tbsp fresh parsley, finely chopped
- Black pepper
Topping
- 50g butter
- 75g breadcrumbs
- 1tbsp fresh parsley, finely chopped
To serve
- Fresh parsley, finely chopped
- Salad leaves
- Garlic mayonnaise
Method
- Pre-heat the oven to 200°C/ fan 180°C/gas mark 6.
- Place the prepared mushrooms into a high-sided baking tray.
- In a bowl, combine the cream cheese, butter, garlic, parsley, and a few grinds of black pepper. Top each mushroom with a spoonful of the mixture.
- Melt the butter in a small saucepan. Stir through the breadcrumbs and parsley and divide between the cream cheese topped mushrooms.
- Place in the preheated oven for 25 minutes.
- Once the cheese is beginning to ooze and the top is nicely toasted, serve with a side of salad leaves and a few dollops of garlic mayonnaise.
