4 large flat mushrooms
2 cloves of garlic grated
200g reduced fat cream cheese
50g Parmesan grated
2 tbsps fresh parsley, chopped
Preheat oven to 180 degrees
Pull out the stems off of each of the mushrooms and finely chop.
Heat a drizzle of oil in a frying pan over medium heat.
Cook the chopped mushroom stems with the garlic for about 3 minutes, Remove from heat.
In a medium bowl mix your cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley and season. Give it a good mix until nicely combined.
Pop the mushroom caps evenly on a baking sheet upside down and spoon a generous amount of the cream cheese mixture on top of each mushroom.
Top each mushroom with a sprinkle of parmesan cheese.
Bake for 20 minutes.