30 mins
Stuffed Mushrooms
Recipe by Graham
This recipe for Stuffed Mushrooms is so simple, and can work as part of a main course or as a light meal on its own. This recipe is for 8 large open mushrooms which is suitable for two each for 4 people as a lunch or one each for eight people as a starter or as a vegetable to accompany a main meal.
Don't throw away the mushroom stalks. As you will see, they are chopped to make part of the stuffing.
Stuffed Turkey Burgers 
Summer Lamb Pitta Pockets Ingredients for Stuffed Mushrooms
Currently displaying quantities in US Imperial Measurements
How to Cook Stuffed Mushrooms
- Remove the mushroom stalks and chop them finely. Melt half the butter in a pan, add the mushroom caps and cook for 5 minutes on medium heat. Remove from the pan and set aside.
- Soak the bread in water then squeeze it almost dry and put to one side. Peel and chop the shallots and peel and crush (mince) the garlic. Melt the remaining butter in the pan, add the chopped mushroom stalks, chopped parsley, garlic and shallots and cook for 5 minutes. Season with salt and freshly ground pepper to taste then add the wine. Increase the heat and cook for a further 2 minutes. Finally, stir in the bread.
- Arrange the mushroom caps (hollow side upwards) in an ovenproof dish and fill each one with the mixture from the pan. Cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 minutes. Serve hot, garnished with the parsley sprigs.
GRAHAM'S HOT TIP:
Before crushing the garlic, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without everybody backing away from you afterwards.
Tempranillo like Rioja. The bright red juicy wines from the Tempranillo grape (mostly used in Spain) are a perfect match for lighter meats, roasted vegetables and mushrooms, and vegetarian main courses.Reviews of Stuffed Mushrooms
| April 26 2015 Love these and have made several times. Hubby likes as well if not better than the ones we've made in the past with a sausage stuffing. These were also a real hit with the neighbors when we did a barbeque last summer sabinaW (2 reviews) |
 September 24 2013I love these but I would change one thing and that is that it's best to cook the mushrooms over a gentle heat for about 8 minutes before filling them and baking because of the amount of water secreted from the mushrooms. At just 5 minutes, I've found that they can come out watery and the flavor just isn't there. Otherwise, a very good recipe. calypso (2 reviews) |
 July 05 2013I am a fan of mushrooms but my family have never been over-keen. However, with these, the whole family devoured them without even thinking. Because I had made more than enough, there were a few leftover so I reheated them for lunch next day and they still tasted spectacular. Easy recipe and very tasty. 5/5 Tahlia (1 review) |
What To Eat Tonight
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
One Bowl Dinners simply means that you get to cook (and present) your food all from one dish. We have so many easy "one-bowlers" for you.
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
Other Vegetables Recipes
Roast Parsnips with Cheese and Bacon is the least boring way I know to cook parsnips! I'm not saying parsnips are boring, mid you.
This recipe for Stuffed Mushrooms is so simple, and can work as part of a main course or as a light meal on its own.
Samphire (or glasswort, or pickleweed as it's also known) grows in tidal zones and muddy sand flats around estuaries and tidal creeks.
