Garlic and cheese stuffed mushrooms recipe

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serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 5 min
Cooking: 15 min

Nutrition per portion

Calories 320 kCal 16%
Fat 22.6g 32%
  -  Saturates 13.3g 67%
Carbohydrates 12.9g 16%
  -  of which Sugars 0.9g 1%
Protein 17.1g 34%
Salt 1.46g 24%
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  • These garlic and cheese stuffed mushrooms make for a great starter, or an indulgent side dish.

    Our garlic and cheese stuffed mushrooms take just five minutes to prepare and can be baked in I5 minutes, so they’re a great fuss-free option for a dinner party – or a quick  and tasty snack. Coated in cheesy breadcrumbs with parsley, we suggest adding a dash of mustard to give your stuffed mushrooms some extra heat. If you’re not a fan of the meatier Portobello mushrooms in this dish, opt for chestnut mushrooms instead. The same recipe will make twice as many and each mushroom will only be a mouthful, making them great to serve as party canapés as well. 



    • 4 large Portobello mushrooms
    • 2 garlic cloves, crushed
    • 1½tbsp wholegrain Dijon mustard
    • 200g cheese grated
    • 60g breadcrumbs
    • 2tbsp double cream
    • Handful of curly parsley, finely chopped
    • Pinch of salt


    • In a bowl combine the garlic, mustard, cheese, cream, breadcrumbs and parsley and mix well until fully combined. Season well.

    • Drizzle the mushrooms with olive oil and roast at 180C, gas 4 for about 15 minutes, or until soft.

    • Remove from the oven and generously fill each mushroom with the mix, dot with butter and finish cooking under the grill until golden and bubbling.

    • Serve with a scatter of chopped parsley and a twist of black pepper.

    Tips for making garlic and cheese stuffed mushrooms:

    To stop the mushrooms from going soggy in the oven, don’t wash them beforehand and be sure to cook them on a high temperature.

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