Cheese & garlic-filled mushrooms

Cheese & garlic-filled mushrooms

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(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
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  • 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.

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Comments (27)

melcornish's picture

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

sueksmith's picture

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

cockneycowboy's picture

'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!!!

francesluk's picture

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.

kraftytrav's picture

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.

kirstsnip's picture

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!

mikeemma76's picture

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


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