Stuffed Mushroom

 Ingredients:

10 Button Mushroom
1 Garlic pod (minced finely)
1 tbsp Cheese Spread (store bought)
1/4 tsp red chilli powder
1/4 tsp cumin powder
1/2 String Cheese
Salt to taste

Tip: I used the Rondale Garlic & Herbs Cheese Spread from Safeway. But any cheese spread or shredded cheese can be used.

Clean the mushrooms with a damp towel and break off stems. This will give us a mushroom cap into which the filling can be added. Chop the stems finely and keep aside.

In a pan heat oil and add the minced garlic. Once the garlic starts to fry add the chopped mushroom stems. Now add red chilli powder, cumin powder and salt to taste. Cook until the mushroom is 75% cooked and shrinks in size. Remove from heat and stir in the cream cheese spread or the shredded cheese.

Preheat the oven to 350 F (175 C).

In a baking sheet arrange the mushroom caps and spoon in the mushroom stuffing into each cap.  Decorate the top with strings removed from the string cheese. Place in the preheated oven and bake for 20 -  23 minutes. You'll know the stuffed mushroom is done when water starts to form below the mushrooms in the baking pan.

Remove from the oven and serve hot.