This easy and deliciously creamy hot topping, is served on our wholesome and award winning Orkney Beremeal Oatcakes!
Garlic & Herb Mushrooms Served on Orkney Beremeal Oatcakes
Makes enough to top four Orkney Beremeal Oatcakes
- 150g baby chestnut mushrooms
- 85g of Philadelphia Garlic and Herb Soft Cheese, just under half a standard tub
- 2 x tsp light olive oil
- pinch of salt and pepper
- couple sprigs of parsley
- 4 x Stockan's Orkney Beremeal Oatcakes
Heat a small frying pan and add the oil, then chop the mushrooms into equal sizes and sauté gently for a few minutes, then on a low heat, slowly add the soft cheese one spoon at a time. Once the soft cheese has melted, season to taste with a pinch of salt and pepper, serve immediately on top of our Beremeal Oatcakes with some fresh parsley if desired....enjoy!
The Beremeal in our oatcakes is made from the ancient grain Bere Barley, which is rich in vitamins and minerals, find out more about the health benefits of beremeal here