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.
Watch how to make Garlic and cheese stuffed mushrooms
- 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.