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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan until very hot, then add sliced mushrooms. Sauté until cooked and all the excess water has reduced.
Add butter, garlic cloves, salt, pepper, and chili flakes. Sauté for another 2 minutes, then take off the heat and let it cool completely.
Transfer the cooled mushroom mixture to a blender. Add cream cheese and a pinch of MSG (optional) and blend until smooth and creamy.
Transfer the mixture to a piping bag and chill in the fridge for 2–3 hours.
When ready to serve, pipe the mushroom cream cheese mixture onto mini edible baskets.
Finish with chili oil and chopped green onions and serve immediately.
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For a spicier kick, increase the amount of chili flakes or use a spicier chili oil.
Ensure the mushroom mixture is completely cooled before blending to achieve a smooth texture.
Can I prepare the mushroom mixture in advance?
Yes, you can prepare the mushroom mixture a day in advance and store it in the fridge.
What can I use instead of mini edible baskets?
You can use phyllo cups or small tart shells as an alternative.
Is MSG necessary in this recipe?
MSG is optional and can be omitted if preferred.
How long can the prepared bites be stored?
It's best to serve them immediately, but they can be stored in the fridge for a few hours.
Can I use a different type of cheese?
Yes, you can experiment with other soft cheeses like mascarpone or ricotta.
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