Cheese & garlic-filled mushrooms

Cheese & garlic-filled mushrooms

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(26 ratings)

Ready in around 20 minutes

Easy

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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Ingredients

  • 250g small mushroom
    Mushroom

    Mushroom

    mush-room

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

  • 50g butter
    Butter

    Butter

    butt-err

    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

    Parmesan

    parm-ee-zan

    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…

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.

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Comments, questions and tips

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helllie67
3rd Nov, 2013
Absolutely lovely. Tried tonight, for first time. Served as starter with rocket, balsamic vinegar and garlic mayonaise..when down a storm.
whizzyrow
20th Jun, 2013
These are fantastic - well worth trying
morethan66
23rd Nov, 2012
5.05
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
18th Nov, 2012
5.05
Fantastic light supper with salad, will be having again
jollypops
12th Jul, 2012
5.05
So simple and yet so tasty!
kevinwpage
19th Mar, 2012
5.05
Very morish
cherimoya
14th Feb, 2012
5.05
Goes good with crunchy and fresh white wine.
cakeanyone
11th Feb, 2012
5.05
Deliscious! Made exactly as per recipe.
sarahfry
17th Dec, 2011
5.05
Used large mushrooms and served as a side for a steak dish. Lovely
elaineincornwall
16th Jun, 2011
5.05
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!

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mbrookfield
31st Jan, 2017
Can you freeze these mushrooms before cooking?
goodfoodteam's picture
goodfoodteam
6th Feb, 2017
Thanks for your question. Yes you could freeze prior to cooking. We'd suggest not pouring over the olive oil until ready to cook. Cook from frozen if you like, adding an extra few minutes to the cooking time.
FamilyH
23rd Dec, 2014
Does this work with large 4 mushrooms?
goodfoodteam's picture
goodfoodteam
5th Jan, 2015
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. 
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