Ingredients
- 12 large mushrooms, stems removed
- ½ cup Baladna Cream Cheese
- 1 cup shredded Baladna Mozzarella
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- ½ teaspoon black pepper
- A pinch of salt
How it's made!
- Prepare the mushrooms
- Preheat oven to 190°C.
- Clean the mushrooms and remove the stems.
- Lightly brush the mushroom caps with olive oil and place them on a lined baking tray.
- Prepare the filling
- In a bowl, mix Baladna Cream Cheese, half of the shredded Baladna Mozzarella, minced garlic, parsley, black pepper, and salt.
- Stir until well combined.
- Stuff the mushrooms
- Spoon the cheese mixture into each mushroom cap.
- Sprinkle the remaining Baladna Mozzarella on top.
- Bake
- Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is melted and lightly golden.
- Serve
- Serve warm as a delicious Side Iftar appetizer.
- Tips
- Avoid overbaking to keep the mushrooms juicy.
- Baladna Mozzarella adds a perfect melt, while Baladna Cream Cheese provides a smooth and rich filling.
- Add a sprinkle of chili flakes for a mild kick if desired.
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