Pizza Mushrooms recipe

Pizza Mushrooms

As much as I love garlicky stuffed mushrooms they can be quite potent. These cheese and tomato sauce stuffed mushrooms are just as tasty but in a more subtle way. The tomato sauce absorbs the juice that the mushrooms produce as they bake allowing the cheese and breadcrumb topping to become golden and crunchy. I got the idea for these mushrooms after eating Marks & Spencer's ratatouille stuffed mushrooms which are, unusually for M&S, quite bland. To prevent this from happening I added quite a lot of basil and a chunk of parmesan to the tomato sauce to boost the flavours.

I used a small food processor to make the sauce but a blender would work too. These mushrooms are an excellent accompaniment to salads or any Italian dish.


Serves: 2

  • 4 large mushrooms
  • 1 tsp tomato purée (regular or sun-dried)
  • ½ clove garlic, peeled
  • 8 cherry or 2 regular tomatoes
  • small chunk Parmesan cheese or vegetarian equivalent (around 2cm)
  • small handful basil
  • a pinch oregano
  • salt and pepper
  • olive oil
  • 30g cheddar cheese
  • Breadcrumbs to top


  1. Preheat the oven to 200°C and oil a baking tray that will hold four mushrooms.
  2. Remove the stalks from the mushrooms and discard. Place the mushrooms on the baking tray.
  3. Combine the tomato puree, garlic clove, tomatoes, parmesan, basil, oregano and a drizzle of olive oil in a small food processor or blender and whizz into a paste.
  4. Add a little salt and pepper to the sauce.
  5. Spoon the tomato sauce into the four mushrooms and top with grated cheese (and breadcrumbs if using).
  6. Bake in the oven for 20 - 25 minutes until the stuffing has turned golden brown on top.