Cheese, Dill and Red Pepper Stuffed Mushrooms

I love mushrooms, they are one of my favourite vegetables. If I could eat them with every meal I quite happily would. The large Portobello mushrooms that you find in shops at this time of year are like the ultimate mushroom to me. You can chop them into pieces or serve them with a filling for added flavour. Perfect for a starter, a light lunch or a snack.

I had some of these mushrooms in the fridge so I decided to serve them with a filling of cream cheese, dill and chopped red pepper. It is a great quick and easy recipe and very tasty.

My son does not like mushrooms (strange child) so it meant that there was more for me.

Cheese, Dill and Red Pepper Stuffed Mushrooms

Ingredients

• 2 Portobello Mushrooms (or more if you want to serve more people)
• Cream Cheese
• 1 Red Pepper
• Dill

Method

1. Remove the stalks from the mushrooms and chop.
2. Chop the red pepper into small pieces
3. Mix the mushroom stalks and red pepper with 2 tablespoons of the cream cheese. You should have enough to fill each mushroom so you can use more if needed.
4. Garnish with some dill
5. Place in the oven at 200C for about 20 minutes, until the mushrooms are cooked and the cheese has melted.

It can be served with a side salad if wished/

Read more: Pate stuffed mushrooms