Stuffed Mushroom Recipes

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Our stuffed mushroom recipes are one way you can make cooking and eating vegetables interesting.

There is something mysterious about the mushroom : after all fairies use them to sit on and sometimes to live in! Mushrooms for some reason have always been associated with the supernatural, perhaps it's something to do with the fact they can spring up overnight!

The mushroom is a fungi. Some are deliciously edible while others are deadly poisonous. Unless you really know what you are doing it's not advisable to pick your own. Be safe and buy from the store where you will know what you are buying.


Buy mushrooms which are firm to touch. The ones which are discoloured or bruised are past their best. Buy them in paper bags if you can because the plastic ones make the mushrooms sweat which in turn makes them past their best sooner. Store in the refrigerator and make our stuffed mushroom recipes soon after purchasing as they will only keep for about 2 days.

stuffed mushrooms

For our recipes it's best to choose the large flat ones. Don't peel them as their skin provides wonderful flavouring which you wouldn't want to miss. All you need to do is chop them off at the base of their stems and wash them under cold water. Keep the stems for stuffing the mushroom with.

Our stuffed mushroom recipes make a great starter if you have guests you want to impress. They are just right, delicious to taste but not too filling, leaving plenty of room to look forward to the next course.

Stuffed Mushroom Recipes

Cooking Tip

If you like the strong taste of garlic don't cook it before stuffing the mushrooms.

Serves 4
Pre heat oven to 180C 350F Gas 4

  • 450g (2cups) large flat mushrooms
  • 5 tablespoons of olive oil
  • 2 finely chopped garlic cloves
  • 3 tablespoons of finely chopped parsely
  • 50g or 1/3 cup fresh white breadcrumbs
  • salt and pepper
  • parsley to garnish
  • a little butter for frying
Cut the stems from the mushrooms, chop them and set aside for later.
Arrange the mushrooms on a baking tray with the stem side up.
Fry the garlic in 1 tablespoon of olive oil.
In a bowl mix all the other ingredients together with 1 tablespoon of olive oil.
Stuff the mushrooms with the mixture.
Pour the remaining olive oil over the stuffed mushrooms and the baking dish.
Butter a sheet of greaseproof paper big enough to cover the baking tray and cover the stuffed mushrooms.
Bake in the oven for about 15 minutes or until mushrooms are tender. Serve immediately.

This is the lighter of our two stuffed mushroom recipes

Pre heat oven to 350C 180F Gas 4
  • 12 large flat mushrooms
  • 1 teaspoon butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of olive oil
  • 2 tablespoons chopped onions
  • 1 garlic clove crushed
  • 3 tablespoons of white wine
  • 1/3 cup Italian breadcrumbs
  • 1/4 cup grated pecorino Romano cheese
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon freshly ground black pepper
  • cooking spray
Remove the stems from the mushrooms and chop them before putting them aside to use later.
Place the washed mushrooms on a baking sheet stem side up.
In a frying pan with the butter, fry the chopped stems, onions, and garlic until they are all soft and tender.
Now add the wine and allow to cook for another minute or two or until the liquid has disappeared.
Take the frying pan off the heat and mix in the breadcrumbs, cheese and parsley.
Sprinkle salt and pepper to taste.
Stuff the mushrooms with the mixture.
Spray the stuffed mushrooms with cooking spray and bake in the oven for about 15 minutes.

Serve and enjoy your stuffed mushroom recipes.

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