Cheese & garlic-filled mushrooms

Cheese & garlic-filled mushrooms

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

Ready in around 20 minutes


Serves 24
Fabulous when served with summery cocktails

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per canapé

  • kcal110
  • fat10g
  • saturates9g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein3g
  • salt0.25g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g small mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic clove, finely chopped
  • 1 large slice white bread
  • 4 tbsp finely grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 tbsp chopped chive
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (27)

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

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

Fantastic light supper with salad, will be having again

jollypops's picture

So simple and yet so tasty!

kevinwpage's picture

Very morish

cherimoya's picture

Goes good with crunchy and fresh white wine.

cakeanyone's picture

Deliscious! Made exactly as per recipe.

sarahfry's picture

Used large mushrooms and served as a side for a steak dish. Lovely

elaineincornwall's picture

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

So easy to to do and end result was proper ansome

flatwhite's picture

Very tasty and easy to use, perfect as a canape or starter.

mickyjohnson's picture

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

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

8kevinh's picture

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

vinoir's picture


food40's picture

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

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

trixyvixy's picture

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.


Questions (2)

FamilyH's picture

Does this work with large 4 mushrooms?

goodfoodteam's picture

Hi FamilyH thanks for your question. You should be fine to do this with larger mushrooms but you may want to reduce the oven temperature slightly and increase the cooking time so that they cook a little more slowly. This will ensure that the mushroom is cooked through and the topping doesnt cook too early and burn. We haven't tested doing this in our kitchen so cannot guarantee perfect results. Do let us know how you get on. 

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…