Cheese & garlic-filled mushrooms

Cheese & garlic-filled mushrooms

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(25 ratings)

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Cooking time

Ready in around 20 minutes

Skill level

Easy

Servings

Serves 24

Fabulous when served with summery cocktails

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition nutrition per canapé

kcalories
110
protein
3g
carbs
3g
fat
10g
saturates
9g
fibre
1g
sugar
0g
salt
0.25g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, September 2006

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Comments

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helllie67's picture

Absolutely lovely. Tried tonight, for first time. Served as starter with rocket, balsamic vinegar and garlic mayonaise..when down a storm.

whizzyrow's picture

These are fantastic - well worth trying

last edited: 16:38, 21st Jun, 2013
morethan66's picture
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Really good, easy recipe. I used 4 Portabello mushrooms and served as a starter with a few mixed leaves as a garnish. They were received with lots of oooh's and ahhh's.
Will use this recipe again and again.

chefbeck's picture
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Fantastic light supper with salad, will be having again

jollypops's picture
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So simple and yet so tasty!

kevinwpage's picture
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Very morish

cherimoya's picture
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Goes good with crunchy and fresh white wine.

cakeanyone's picture
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Deliscious! Made exactly as per recipe.

sarahfry's picture
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Used large mushrooms and served as a side for a steak dish. Lovely

elaineincornwall's picture
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I use this recipe to stuff two large field mushrooms and serve it as a different and very attractive looking side dish in our guest house, always goes down well. I've tried several stuffed mushroom dishes and this is the simplest, tastiest and best looking, so I'm going to give up trying others!

cornishman1's picture
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So easy to to do and end result was proper ansome

flatwhite's picture
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Very tasty and easy to use, perfect as a canape or starter.

mickyjohnson's picture
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These sound delish I thinik i will use large mushrooms and use them for a nice starter. I need to eat something other than cougettes. Every year I grow too many.

anne55's picture
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I also used large flat mushrooms and served them hot straight from the oven. Really yummy. Definitely make them again

8kevinh's picture
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these are so delicious!! I used large flat mushrooms instead of small,, also very easy to make :-)

vinoir's picture
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fantastico!!!!!!!

food40's picture
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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.

barbiegirl66's picture

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.

choccie_123's picture
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Made these for a cocktail party. Made filling in advance and served them warm.All my guests loved them.

trixyvixy's picture
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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.

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