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Stuffed Mushrooms

Makes 4 stuffed mushrooms

Stuffed mushrooms could be the star of the show at a mid-week supper or a vegetable complement to your meal. We used large Portobello mushrooms but smaller mushrooms are also delicious when stuffed.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 100g fresh breadcrumbs (check allergen status)
  • 1 small onion
  • 3 garlic cloves
  • 2 tbsp chopped parsley
  • 25g Parmesan, grated
  • ¼ tsp thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 100g ricotta
  • 2 tbsp olive oil
  • 4 large flat mushrooms

Fresh Breadcrumbs

  1. Remove the crusts from the bread and chop it into chunks.
  2. Using your fingers break the chunks into crumbs or put the bread into a food processor or blender and pulse until an even crumb size is reached.

Stuffing

  1. Finely dice the onion, garlic and parsley and put them into a mixing bowl.
  2. Add the breadcrumbs, grated parmesan, thyme, salt and pepper and stir to combine.
  3. Add the ricotta and olive oil and mix well.

Mushrooms

  1. Pre-heat the oven and lightly oil an oven dish.
  2. Wipe off any dirt on the mushrooms with kitchen paper and stand them stalk upwards in the dish.
  3. Divide the stuffing between the mushrooms pressing well into the umbrella shape.
  4. Put the mushrooms onto a baking tray and drizzle with the olive oil.
  5. Bake for 55 – 60 minutes.

Equipment

Kitchen blender, oven dish

Cooking time

55-60 minutes

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Ingredients

Change Quantities:
  • 100g fresh breadcrumbs (check allergen status)
  • 1 small onion
  • 3 garlic cloves
  • 2 tbsp chopped parsley
  • 25g Parmesan, grated
  • ¼ tsp thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 100g ricotta
  • 2 tbsp olive oil
  • 4 large flat mushrooms

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