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Stuffed Mushrooms

Ready in 30 mins

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.

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.

Currently displaying quantities in US Imperial Measurements

To serve 4:

8 large flat mushrooms
2 oz butter
1 slice white bread (crusts removed)
1 tablespoon chopped parsley
1 clove garlic
4 shallots
  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.
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.
 
GRAHAM'S WINE RECOMMENDATION:
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.