Stuffed mushrooms


4 large mushrooms 

1 shallot

1 clove of garlic (optional)

1 tbs of tomato purée 

100g of Philadelphia cream cheese 

Salt & pepper 

2 biscottes crushed (or very fine breadcrumbs )

Some lemon juice 

A little oil & a lump of butter


1. Put the lemon juice with water in a jug 

2. Peel the mushrooms and remove the stalks, keeping them aside to use later, place the mushrooms heads in the lemon water for a few minutes. Shake them dry and place on a tray hollow side up. Place under the grill for a few minutes to dry them. 

3. Put the oven on 180C 

4. Chop the shallot, mushroom stalks (and garlic, if used) . Place this in a pan with melted butter and cook for a few minutes. Take off the heat, add the tomato purée and then the cream cheese. Stir well

5. Place the creamy mixture in the mushrooms “cups” spreading evenly. Sprinkle with the crushed biscottes or breadcrumbs. Sprinkle with a little oil and bake in the preheated oven for about 8-10 minutes depending on size of mushrooms. 

6. Enjoy with a glass of dry white or rosé wine

Serves 4 as a side dish or 2 as a starter