Stuffed Mushrooms with Black Garlic Pearls

 An easy veggie side dish or main, these smoky, creamy mushrooms make a moreish recipe at summer BBQs!


  • 2 Portabello or Flat Cap Mushrooms
  • 150g Cream Cheese
  • Coriander chopped
  • Flat Leaf Parsley chopped
  • Lemon Zest



  1. Brush the mushrooms with a little oil and season well.
  2. Cook on a hot bbq for about 3 – 4 minutes turning once
  3. Mix the cheese with the herbs and lemon zest.
  4. Divide the cheese mixture onto the mushrooms and return to cook for a further minute, if you have a lid for your barbeque use this.