Cheese & garlic-filled mushrooms

Recipe uploaded by

Good Food

8 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
2. Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
3. Transfer to a bowl and cool before stirring through the finely grated parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

Nutrition per canapé

110 kcalories, protein 3g, carbohydrate 3g, fat 10 g, saturated fat 9g, fibre 1g, salt 0.25 g

Latest comments and suggestions

• mikea

  08 December 2007

  mikea rated and commented on this recipe

  

  These went down a storm. I used Philidelphia cheese instead of Parmasan and everyone loved them. Enjoy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kirstsnip

  10 February 2008

  kirstsnip commented on this recipe

  I made these for a dinner party and added a little chopped tomato to the mix and filled large flat mushrooms as a starter and served with a little salad and they were delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerry

  28 March 2008

  Kerry commented on this recipe

  These were yummy! I used 2 portablello mushrooms instead and served them with a small side salad. There was too much mixture for the 2 mushrooms so the mix could easily top 4 portabello mushrooms. A definate must for a starter!!! I will be definately usuing this recipe again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MonkeyFrances

  21 June 2008

  MonkeyFrances commented on this recipe

  This is the best mushroom dish I have had. Very easy to make and taste fantastic. I made it for a party and prepared the filling the day before. My guests loved it a lot.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alliekkc

  13 August 2008

  alliekkc rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cockneycowboy

  29 August 2008

  cockneycowboy rated and commented on this recipe

  

  'Very good,quick an' easy,used a pack of 4 large mushrooms,2 each served with 'crushed potatoes'(recipe on this site).Er indoors thought the meal was magic!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue

  30 September 2008

  Sue rated and commented on this recipe

  

  Great for a party. I made them for a birthday party. Quick and easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mel

  08 January 2009

  Mel rated and commented on this recipe

  

  use with a large mushroom instead - really gorgeous also with a bit of pesto underneath the breadcrumb topping

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vicky

  19 March 2009

  vicky rated and commented on this recipe

  

  Very easy to make and tasted delicious. My brother in law was very impressed and nearly ate the whole plate. Would definitely make these again for a dinner party. I used them as the vegetables for the main course and it worked out perfectly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummy stuff

  04 May 2009

  yummy stuff rated and commented on this recipe

  

  Made these for a cocktail party. Made filling in advance and served them warm.All my guests loved them.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Barbs

  21 September 2009

  Barbs commented on this recipe

  I cooked this as a starter for Sunday dinner. Everybody loved it. The only thing i changed was giving each person a large mushroom each. It was really tasty and quite filling. I made the filling the day before and kept it in the fridge overnight. Very easy to make - thank you.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lorraine

  24 October 2009

  lorraine rated and commented on this recipe

  

  absolutely delicious! I used the small mushrooms as recipe suggested and served them at room temperature. They went down a storm. I would however next time serve them warm as they taste much better. Would be great as a side dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2896/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g small mushrooms
• 50g butter
• 2 garlic cloves , finely chopped
• 1 large slice white bread
• 4 tbsp finely grated parmesan
• 3 tbsp chopped chives
• olive oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 24

Preparation and cooking times

Ingredients

• 250g small mushrooms
• 50g butter
• 2 garlic cloves , finely chopped
• 1 large slice white bread
• 4 tbsp finely grated parmesan
• 3 tbsp chopped chives
• olive oil

Nutrition per canapé

110 kcalories, protein 3g, carbohydrate 3g, fat 10 g, saturated fat 9g, fibre 1g, salt 0.25 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk