Creamy nipple mushrooms

Did you make my fromage fort recipe?

https://gpsirod.wixsite.com/website/thesoskitchen/left-over-cheeses-make-fromage-fort

Don't worry if you didn't - just use a 250g tub of full fat cream cheese loaded with 2 fat crushed garlic cloves and a couple of tablespoons of sherry or dry white wine to make a paste before stuffing six large flat mushrooms. Stick a small whole red chilli (or a fat slice) in the middle of each.

If you do have the fromage fort roll in the freezer just take a fat slice to stuff the mushroom before ading the chilli.

Cook in a 180c/350f/Gas 4 oven until tender - around 30-40 minutes. I splattered mine with rocket leaves to look pretty.

Serve as a starter or lunch with lots of crusty bread.