Stuffed Mushrooms

Fiona Masters introduced me to stuffed mushrooms a long time ago. She used Cottage Cheese and garlic, with optional Soy Sauce and/or Peanut Butter. Subsequently I went for yellow cheese (cheddar mixed with some parmesan). as it gives more flavour and produces less water. My favourite flavour combination is Tapenade, Dijon Mustard and Fresh Basil. 

Stuffed Mushrooms

Steven Thomas
Tasty appetiser in the shape of the mushroom. My favourite flavour combination is Tapenade, Dijon Mustard and Fresh Basil.


  • 12 medium sized mushrooms with open caps cleaned
  • 2 cloves garlic minced (or chopped onion)
  • Handful of yellow cheese grated (or cottage cheese or blue cheese)
  • 2 tablespoons of parmesan cheese grated
  • 1/4 cup of breadcrumbs
  • Choice of flavour: Tapenade i.e. chopped olives, Mustard, Chopped fresh herbs (Basil, Coriander, Parsley), Soy Sauce,
  • Worcestershire Sauce Peanut butter, crushed or ground nuts (walnuts, pine nuts)
  • Salt and pepper
  • Parmesan cheese shavings


  • Pull out mushroom stalks.
  • Place 2/3 of mushrooms on a greased baking tray, with cups up most.
  • Mulch stalks and the remaining 1/3 of the mushrooms.
  • Add garlic to mulched mushrooms
  • Fry gently until starting to soften.
  • Remove from heat
  • Mix cheeses, breadcrumbs, salt, pepper and chosen flavour with cooked mushroom mixture .
  • Fill each of the open mushrooms.
  • Bake for 20 min at 200º C (or grill for 5-10 min under hot)
  • Garnish the stuffed mushrooms with parmesan.
  • Serve immediately

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