Champiñones rellenos de queso crema

Ingredientes

• 1.5 lb. Button Mushrooms (about 16 mushrooms)
• 1 tablespoon Olive oil
• 1 tablespoon Butter
• 2 Garlic Cloves (minced)
• 4 oz Cream Cheese
• 1/3 cup Sunflower Seeds
• 1 tablespoon Lemon Juice
• 3 tablespoon Fresh Parsley
• 1/3 cup Freshly Grated Parmesan
• 1/2 cup Shredded Mozzarella

Preparación

1. 1

   Preheat oven to 200°C (400°F) Line a baking sheet with slightly oiled parchment paper and set aside

2. 2

   Use a piece of damp kitchen towel or damp paper towel to rub the mushroom and remove any dirt.

3. 3

   Cut the mushroom stem with a sharp knife, then using a small spoon, scrape out the inside of the musrhoom cap, be careful as the mushroom break easily. Hold the cap fully in your hand palm and rotate gently the teaspoon to remove steam.

4. 4

   Place each mushroom, stem-side up on the baking sheet

5. 5

   Place the mushrooms steams on a chopping board

6. 6

   Using a sharp knife, finely chop mushroom steams in tiny pieces. Set aside.

7. 7

   In a non stick saucepan, warm olive oil and butter. Add sunflower seeds and cook 1 minute until fragrant

8. 8

   Stir in finely chopped mushroom steam, garlic, salt and pepper. Stir and cook until the mushroom reduce in size and soften - about 3-4 minutes

9. 9

   Transfer the cooked mixture into a large mixing bowl, add in cream cheese, freshly chopped parsley and freshly grated Parmesan cheese. Season with pepper and salt if needed.

10. 10

    Use a fork to press the cream cheese onto the warm ingredients and stir until it form a consistent paste

11. 11

    Use a spoon to fill each mushroom with the cream cheese filling

12. 12

    Place each filled mushrooms back to the baking sheet, stem-side up

13. 13

    Sprinkle mozzarella on top of each mushrooms and bake in the center rack of the oven until cheese is melted and grilled

14. 14

    Bake for about 15 minutes - switching to broil mode for the last 2 minutes to broil cheese.

15. 15

    Serve warm with extra freshly chopped parsley, chili flakes and sea salt flakes on top