Grilled Mushrooms Stuffed with Herb Cream Cheese

Clean the mushrooms gently with a brush or damp cloth. Carefully remove the stems and finely chop them. Brush the mushroom caps with 10ml of olive oil and season them inside and out with 0.5 tsp of salt and 0.25 tsp of black pepper.

Finely chop the fresh parsley and chives. Peel and finely mince the garlic cloves.

In a bowl, combine the cream cheese, the chopped mushroom stems, the chopped parsley and chives, the minced garlic, the remaining 0.5 tsp of salt, and the remaining 0.25 tsp of black pepper. Mix well until everything is evenly combined.

Carefully spoon the herb cream cheese mixture into the mushroom caps. Preheat your grill (or a grill pan) to medium-high heat. Brush the grill grates with the remaining 5ml of olive oil to prevent sticking.

Place the stuffed mushrooms onto the preheated grill, filling side up. Grill for 5-7 minutes, until the mushrooms are tender and the filling is warm and lightly golden. Serve immediately.