Side dish

Stuffed Mushrooms recipe

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: olive oil; 2 slices of bread (around 70g, I use wholemeal sourdough); 1 large clove of garlic, chopped (or 2-3 small ones); 75g butter (room temperature); a small handful of chopped fresh parsley or basil (plus extra to garnish, optional); 100g grated cheddar cheese; a pinch of salt and pepper; 8 large mushrooms (I use large flat or portobello); ½ lemon

Jump to recipe

Large mushrooms, stuffed with garlic butter and a crunchy, cheesy breadcrumb filling. A great side for all kinds of dishes.

Prep15m
Cook15m
Total30m

cheese italian starter

Mushrooms stuffed with garlic butter, cheese and breadcrumbs

Watch how easy they are to make

Update

After making the stuffed mushrooms in Jamie Oliver’s 30 Minute Meals (affiliate link) I’ve added half a lemon to the list of ingredients. The juice works brilliantly with the mushrooms and gives the flavours a big lift.

These lovely, garlicky mushrooms are quick and easy to make, especially if you already have breadcrumbs in your cupboard or freezer.

Two slices of bread will make enough breadcrumbs for eight mushrooms. If you're halving the recipe, I would still make all of the filling but freeze half of it to be used next time.

Notes

Leftover mushrooms can be stored in the fridge. Reheat in the oven at 220°C (200°C fan) for 15-20 minutes. The garlic will be less pungent after a second bake.

Recipe

Stuffed Mushrooms

Prep15m
Cook15m
Total30m

Serves: 8

Ingredients

olive oil
2 slices of bread (around 70g, I use wholemeal sourdough)
1 large clove of garlic, chopped (or 2-3 small ones)
75g butter (room temperature)
a small handful of chopped fresh parsley or basil (plus extra to garnish, optional)
100g grated cheddar cheese
a pinch of salt and pepper
8 large mushrooms (I use large flat or portobello)
½ lemon

Method

Preheat your oven to 220°C (200°C fan). Lightly grease a foil-lined baking tray with olive oil.
Breadcrumbs: Add 2 slices of bread (approximately 70g) to a food processor. Process until you have coarse crumbs.
Garlic butter: Mix 1 large chopped garlic clove (or 2-3 small ones) with 75g of butter and a small handful of chopped, fresh parsley or basil (optional).
Filling: Add the breadcrumbs, 100g of grated cheese, a pinch of salt and pepper and a drizzle of olive oil to a bowl and mix.
Mushrooms: Remove the stalks from 8 large mushrooms and spread a generous layer of garlic butter inside each mushroom cap. Squeeze the juice from ½ a lemon across all of the mushrooms then fill with the breadcrumb mixture. Place on the oiled baking tray. Drizzle with olive oil and bake for around 15-20 minutes until the topping has turned golden brown. Sprinkle over some fresh parsley or basil (optional) and serve.