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Cheddar Stuffed Mushrooms

Makes 4 stuffed mushrooms

Stuffed mushrooms could be the star of the show at a mid-week supper or a vegetable compliment to your meal.  We used large Portobello mushrooms and Homemade Breadcrumbs.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 100g fresh breadcrumbs
  • 1 small onion
  • 3 garlic cloves
  • 2 tbsp parsley, chopped
  • 100g cheddar, grated
  • ¼ tsp thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 egg
  • 2 tbsp olive oil
  • 4 large flat mushrooms
  • grated parmesan, to top
  • oil, for tray
  1. Pre-heat the oven.
  2. Put the breadcrumbs into a mixing bowl.
  3. Finely dice the onion, garlic and parsley into the bowl.
  4. Add the grated cheddar, thyme, salt and pepper and stir to combine.
  5. Break the egg into the bowl, add the olive oil and mix everything together well.
  6. Rub some oil around the inside of an oven tray.
  7. Wipe off any dirt on the mushrooms with kitchen paper and stand them stalk upwards on the tray.
  8. Divide the stuffing between the mushrooms pressing well into the cap.
  9. Sprinkle a little grated parmesan over the mushrooms.
  10. Bake for 55–60 minutes.

Equipment

mixing bowl and oven tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

55-60 minutes

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Ingredients

Change Quantities:
  • 100g fresh breadcrumbs
  • 1 small onion
  • 3 garlic cloves
  • 2 tbsp parsley, chopped
  • 100g cheddar, grated
  • ¼ tsp thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 egg
  • 2 tbsp olive oil
  • 4 large flat mushrooms
  • grated parmesan, to top
  • oil, for tray

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