Stuffed Mushrooms

Method

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1. Heat the oven to 190°C / 375°F and line a baking tray with baking paper.

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2. Wipe the mushrooms clean. Twist out the stems and chop them finely.

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3. Melt the butter in a frying pan over medium heat and cook the chopped stems and garlic for 4 minutes, until the moisture has gone. Cool for 5 minutes.

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4. Mix the cream cheese, parmesan, breadcrumbs, parsley, salt, pepper and the cooked stems in a bowl.

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5. Fill each mushroom cap generously with the mixture and set on the tray.

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6. Bake for 20 minutes, until the filling is golden and the mushrooms are tender. Serve hot.

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Chef’s Tips

• Cook the stems until the pan is dry. Wet stems make a watery filling.
• Do not wash the mushrooms. Wipe them, or they take on water and turn soggy.
• Fill them up to a day ahead and keep them in the fridge. Bake when the guests arrive.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A glass of white wine
• A green salad
• Toothpicks and napkins

Storage & Reheating

Keep baked mushrooms in the fridge up to 2 days and reheat in a 180°C oven for 10 minutes. Filled and unbaked, they keep 1 day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.