Name: PHUTURE™ INVINCIBLE MINCE STUFFED MUSHROOM
Cook time: 20 min
Ingredients: 24 pieces Large button mushrooms; 170 g PHUTURE™ Invincible Mince; 40 g Spring onion (chopped); 60 ml Water; ½ tsp Garlic (minced); ½ tsp Dried sage; ¼ tsp Black pepper powder; 170 g Cream cheese; 35 g Red bell pepper (finely diced); 2 tbsp Vegetable oil

PHUTURE™ INVINCIBLE MINCE STUFFED MUSHROOM

Print Recipe

Cook Time 20

Equipment

Frying Pan

Ingredients

24 pieces Large button mushrooms
170 g PHUTURE™ Invincible Mince
40 g Spring onion (chopped)
60 ml Water
½ tsp Garlic (minced)
½ tsp Dried sage
¼ tsp Black pepper powder
170 g Cream cheese
35 g Red bell pepper (finely diced)
2 tbsp Vegetable oil

Instructions

Rinse and drain mushrooms. Remove stems, reserving caps. Finely chop stems and set aside.
In a large non-stick pan, heat up oil and sauté chopped mushroom stems, PHUTURE™ Invincible Mince, spring onions, garlic, sage and black pepper until fragrant. Add in water and bring to boil. Turn down the heat to medium-low and cover. Cook until liquid evaporates. Stir frequently during cooking.
Stir in red bell pepper and cream cheese into mixture until melted. Remove from heat. Spoon cream cheese mixture into mushroom caps. Place stuffed mushroom on a baking tray and bake uncovered at 220°C for 9 to 12 minutes.