Cheese Stuffed Mushrooms

How to prepare cheese stuffed mushrooms

1. Mix the cream cheese with Danish White and chopped dill. Grate the cheese on the small grater.
2. Remove the stems from the mushrooms. Wash them very quickly in water with the lemon juice added (to prevent blackening during baking).
   * in the first photo, right at the bottom right, there's a grey mushroom - it's one I washed only with water (no lemon) to show the difference from the rest treated with lemon juice.
3. Place the mushrooms face down (the area where the stem was) in a baking tray lined with parchment paper.
4. Bake at 220C for 15 minutes. This way, most of the moisture in the mushrooms will drain out before adding the filling, and the final stuffed mushrooms will look nicer.
5. Remove the tray from the oven and place the mushrooms on a plate. Clean the tray of the juice released by the mushrooms and replace the parchment paper. If juice has collected in the mushroom caps, absorb it with paper towels.
6. Arrange the mushrooms back on the tray, this time face up. Fill each mushroom with 1/2 teaspoon cream cheese.
8. Place grated cheese on top so the cream is no longer visible. Cover only the cream cheese area with grated cheese, not the mushroom edges. This way the cheese won't drip too much into the tray.
9. Sprinkle with pepper and chili flakes (or paprika).
10. Bake at 220C for 15 minutes. In the last 5 minutes, switch the oven to grill (heat from above) to nicely gratinate the cheese. Leave until golden on top and watch them while under the grill.
11. They're best served hot but they're also okay cold.

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