Baked Cheesy Garlic Mushrooms
Categories / Main Dish / Soup Inspired Recipes
Dive into these indulgent creamy baked mushrooms, topped with crispy sourdough croutons flecked with Parmesan to finish.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 400°F. Grease the ramekins with some butter.
- Melt the butter with the olive oil in a large frying pan over medium heat and add the mushrooms to fry for 2-3 minutes until golden. Add the garlic and fry for another 2 minutes. Divide between the ramekins.
- Pour the Amy’s Organic Cream of Mushroom Soup into a bowl, along with the cream cheese, chopped chives and Cheddar. Season and mix to combine.
- Top the mushrooms with the chunks of sourdough bread. Pour over the mushroom cheese sauce and gently stir each ramekin. Top with the grated Parmesan. Leave to stand for 5 minutes before placing the ramekins on a baking sheet and bake in the oven for 15 minutes until golden and bubbling.
- Serve when hot from the oven with a crisp green salad.
Pro tip
A fantastic get ahead recipe that can be made early in the day and baked for dinnertime.