Cheesy Mincemeat Stuffed Mushrooms

These delightful stuffed mushrooms are filled with a savory mix of mincemeat and melted cheese, creating a rich and satisfying dish perfect for any meal. Enjoy them as an appetizer or a main course without the spice of pepper.

Steps

1. Preheat the oven to 180°C (350°F). 2. Clean the portobello mushrooms and remove the stems, setting them aside. 3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. 4. Add the minced meat to the skillet and cook until browned, seasoning with salt. 5. Stir in the cream cheese until melted and combined, then remove from heat. 6. Stuff each mushroom cap with the mincemeat mixture, pressing it in gently. 7. Top each stuffed mushroom with grated cheddar cheese. 8. Place stuffed mushrooms on a baking tray and bake for 15-20 minutes until the cheese is bubbly and golden. 9. Garnish with fresh herbs before serving.

4 large portobello mushrooms 100g minced beef or lamb 50g cream cheese 30g grated cheddar cheese 1 clove garlic, minced 1 tablespoon olive oil Salt to taste Fresh herbs (parsley or thyme) for garnish