Braaied cream cheese and tomato filled mushrooms

Rhodes Quality
4 servings Prep: 10 mins, Cooking: 20 mins
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Serve as a side dish at a braai, or as a flavour-packed and filling vegetarian main meal.

By Independent Contributor June 10 2024
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Ingredients (9)

4 large black mushrooms
30 ml olive oil
salt and freshly ground back pepper
1 x 410 g tin Rhodes Quality Mediterranean Style Tomatoes
125 ml cream cheese
125 ml mozzarella cheese — grated
30 ml fresh flat leaf parsley — chopped
30 ml butter
80 ml fresh breadcrumbs
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Method:

Wipe mushrooms with a damp cloth. 

Brush on all sides with the olive oil and season well with the salt and pepper. 

Place the mushrooms over moderate heat on the braai grid and cook until almost done. 

Fill the cavities of the mushrooms with the Rhodes Quality Tomato Mediterranean Style 

Mix together the cream cheese, mozzarella, parsley and seasoning. 

Spoon the mixed cheese onto the Rhodes Tomato Mediterranean Style, dividing the mixture between the four mushrooms. 

Return to the grill and braai until the tomato is heated through and the cheese is melted. 

While the mushrooms are finishing off, melt the butter in a pan. 

Add the breadcrumbs and fry until golden. 

To serve, sprinkle the toasted breadcrumbs over the mushrooms. 

 Cooking tip

You can bake the mushrooms in the oven instead of over the coals. 

 



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