30 mins
Stuffed Mushrooms Recipe

Stuffed Mushrooms

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians

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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.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Stuffed Mushrooms

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8 large
flat mushrooms
2 oz
1 slice
white bread (crusts removed)
1 tablespoon
chopped parsley
1 clove
salt and pepper
4 tablespoons
dry white wine
parsley sprigs (to garnish)


How to Cook Stuffed Mushrooms

  1. 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.
  2. 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.
  3. 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.

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.
GRAHAM'S WINE RECOMMENDATION: GrahamTempranillo 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.
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Reviews of Stuffed Mushrooms

Rating 4 out of 5 - Many cooks will make this recipe again 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
(2 reviews)
Rating 3 out of 5 - Many cooks will make this recipe again September 24 2013
I 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.
(2 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again July 05 2013
I 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
(1 review)

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