20 medium button mushrooms
2 tbsp butter
2 cloves garlic, minced
2 tsp chopped fresh sage
Salt and pepper
3 ounces cream cheese softened
6 ounces sharp white cheddar grated
Brush any dirt off the mushrooms and remove the stems. Then, finely dice the stems.
In a pan over medium heat, melt the butter. Add the diced mushroom stems and garlic, and sauté for about 3 minutes or until tender.
Stir in the sage and season with salt and pepper. Sauté for one more minute, then remove from heat and let cool for 5 minutes.
Preheat the oven to 180°C and grease a large glass or ceramic baking dish.
In a large bowl, combine the cream cheese, grated cheddar, and sautéed mushroom mixture.
Spoon the mixture into the mushroom caps, pressing in to fill the whole cavity. Place in the prepared baking dish and bake until the cheese is bubbling and melted, and the mushrooms are tender, 15 to 20 minutes.
Remove and let cool for 5 minutes, then sprinkle with chopped sage before serving.