MUSHROOMS WITH CREAM CHEESE & CHILLIES

by Johan van der Walt


The following recipe is really easy and perfect for a snack, a starter or a main meal, more so when on holiday in the bush or at the coast.
 
I have tried many variants of the recipe and have finally perfected it to my taste. I am sure you will enjoy it as well.
 
Remember that you can adapt the recipe to your taste, feel free to experiment.
 
Depending how many mushrooms you prepare (take note that it is quite filling), it can be a main course or a starter. It can be grilled in the oven or on a fire, although I prefer it in the oven as it gets more even heat.
 
MUSHROOMS WITH CREAM CHEESE & CHILLIES
 
Ingredients
 
Large Mushrooms – Depending how many people you want to serve or if it is for a starter or a main course.
Butter.
Coarse sea salt.
Mixed peppercorns – grinded.
Cream cheese – Spring onions and chives. 
Cheddar Cheese grated.
 A few fresh chillies – green and red. 
If you are going to prepare it on a fire then you will need tinfoil to wrap it in.
 
Preparation 
 
Wash the mushrooms in cold water with salt and then let it stand for about two minutes on a sieve to let all the water drip out.
A large handful of grated cheddar cheese – depending on how many mushrooms you are preparing. 
Cut chillies open lengthways and remove all seeds – then wash carefully – the removal of the seeds will take most of the burn out of the chillies.
Now cut the chillies into small pieces.
Spread some cream cheese onto the mushrooms.
Place the cut chillies on top of the cheese – only about 3 to 4 pieces on every mushroom evenly spread.
Place some grated cheddar cheese on top – cover the chilllies completely.
 
Grill on coals
 
Cover the grid with tinfoil.
Spread a little butter at the bottom of each mushroom.
Place the mushrooms on the tinfoil.
Place tinfoil over the mushrooms with some space above so that the tinfoil does not cling to the cheese.
Grill over low medium coals until the cheese is completely melted.
 
Grill in oven
 
Heat up the oven – medium hot. 
Spread a little butter at the bottom of each mushroom.
Place the mushrooms on a baking tray covered with tinfoil – place the tray in the oven.
Grill until the cheese is completely melted.
 
You will need a good bottle of Sauvignon Blanc to compliment the mushrooms.
 
Johan vd Walt 
Wildlife South Africa