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 cloves, 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, questions and tips

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26th Feb, 2011
So easy to to do and end result was proper ansome
1st Feb, 2011
Very tasty and easy to use, perfect as a canape or starter.
18th Jul, 2010
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.
15th Jul, 2010
I also used large flat mushrooms and served them hot straight from the oven. Really yummy. Definitely make them again
25th May, 2010
these are so delicious!! I used large flat mushrooms instead of small,, also very easy to make :-)
12th Apr, 2010
24th Oct, 2009
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.
21st Sep, 2009
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.
4th May, 2009
Made these for a cocktail party. Made filling in advance and served them warm.All my guests loved them.
19th Mar, 2009
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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