Ingredients

• 25g butter
• 500g button or chesnut mushrooms (halved)
• 2 garlic cloves, crushed
• Small bunch fresh parsley (roughly chopped)
• 150g crème fraîche
• 150g full-fat cream cheese
• 15g parmesan
• Crusty bread to serve

Method

1. Heat your oven to 180°C/160°C fan/gas 4
2. Melt the butter in a large heavy-based frying pan over a medium-high heat. Add the halved button mushrooms and fry for 10-12 minutes, tossing them around the pan, until golden and starting to soften. Season well with salt and pepper, add the garlic and fry for 2-3 minutes more
3. Stir in most of the chopped parsley, then divide the mushroom and garlic mixture equally among the 6 ramekins. Set the ramekins aside to cool
4. Whisk the creme fraiche and cream cheese together in a small mixing bowl, then dollop evenly over each ramekin. Grate the Parmesan over, then put the ramekins on a baking tray
5. Transfer the tray to the oven and bake the mushrooms for 15 mins until bubbling and starting to turn a bit golden on top. Scatter with the remaining chopped parsley
6. Serve straightaway, with small hunks of crusty bread on the side to dip into the cooking juices