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Ingredients

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Baked Mushrooms Stuffed with Snails or Mussels Smothered with Garlic Cream Cheese

  • Mushroom (roughly chopped), white button mushrooms stalks removed 250 g
  • Cream cheese 250 g
  • Garlic flakes 25 g
  • Water (hot) 50 ml
  • Snails in can (snails tinned and drained or 50g mussels tinned and drained)
  • Salt, to taste 1 ml
  • Robertsons Black Pepper , to taste
    Robertsons Black Pepper
    1 ml
    Added to cart: Robertsons Black Pepper
  • Butter 250 g

Preparation

  1. Baked Mushrooms Stuffed with Snails or Mussels Smothered with Garlic Cream Cheese

    • Rehydrate the garlic flakes with hot water.
    • Combine the garlic, cream cheese,butter and seasoning to make a smooth paste.
    • Place mushroom heads on a greased baking tray and stuff snails or mussels.
    • Bake at 180C for about 10 mins.
    • Serve with French bread or Panini.