Stuffed Mushrooms Recipe
Raw, Grilled or Baked?
A stuffed mushrooms recipe can serve dual purpose as either a starter or pre-dinner nibbles (hors d'oeuvre). Or you could use large mushrooms and create yourself a substantial TV supper dish.
Let's start by making some nibbles from fresh raw mushrooms, with a choice of fillings, then we will move on to a Grilled Stuffed Mushrooms recipe and finally stuffed mushroom caps done in the oven.
Stuffed Raw Mushrooms
These quantities will stuff approximately 20 to 25 mushrooms.
Cream cheese stuffed Mushrooms
- 4oz (125g) cream cheese
- 1 tablespoon lemon juice
- 4 tablespoon chopped parsley
- 4 tablespoon chipped mixed fresh herbs (or 2 teaspooon dried herbs)
- salt and freshly ground black pepper
- paprika to sprinkle on top
Remove the stems from the mushrooms and chop them finely.
Mix all the ingredients for the filling, including the mushroom stems and divide between the mushroom caps. Each mushroom will have a mound of filling on it.
Garnish the top with a sprinkle of paprika. Easy!
Chicken filling
- 1 boneless chicken breast
- 4 tablespoons mayonnaise
- 2 tablespoons chopped parsley or chives
- salt and freshly ground black pepper
Grill the skinned, chicken breast or use leftover cooked chicken. Chop it finely.
Mix the chicken with the other ingredients and stuff the raw mushrooms as before.
Nut filling
- 4oz (125g) cream cheese
- 1oz (30g) chopped toasted almonds, walnuts or pecans
- t tablespoon finely snipped chives
- salt and freshly ground black pepper
Mix all ingredients and use as in the above stuffed mushrooms recipe.
Grilled Stuffed Mushrooms Recipe
This recipe would be more suited as a first course for a dinner party or a tasty supper.
- 8 large cup mushrooms
- 2oz (60g) butter
- 1/2 a small onion, finely chopped
- 1 clove garlic, crushed (optional)
- 6oz (180g) cooked ham, finely chopped
- 2 teaspoon French mustard
- a pinch of nutmeg
- 1/2oz (15g) fresh breadcrumbs
- salt and freshly ground black pepper
- Buttered toast, to serve
Using a small, sharp knife trim the mushroom stems close to the caps. Chop the stems finely.
Turn the grill on to heat up.
Heat a frying pan (skillet) and pop in half the butter. Once it has melted, toss in the mushrooms stems, onion and, if you are using it, garlic. Cook gently until soft.
Stir in the ham, nutmeg and breadcrumbs. Season with salt and pepper and pop into a bowl.
In the pan, melt the remaining butter and then brush it over the skin side of the mushrooms. Grill (broil) them, skin side up, under the hot grill for 2 minutes. Turn them over and fill with the stuffing. Return to the grill until the stuffing is heated through.
Serve on hot buttered toast, and sprinkle with a little chopped parsley if desired. Serve immediately
Baked Savoury Stuffed Mushrooms Recipe
Like the recipe for stuffed mushrooms above, this is an ideal starter or supper. The quantities here will serve 2 people.
- 6 large open cup mushrooms
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 1oz 30g) fresh breadcrumbs
- 1oz (30g) grated cheese
- 1/2 teaspoon french mustard
- pinch chopped fresh sage
- 1 small egg yolk
- salt and freshly ground black pepper
Remove the stems from the mushrooms and chop them finely.
Heat the butter in a frying pan (skillet) and cook the chopped stems and onion very gently for about 5 minutes until they are soft but not coloured.
Take the pan off the heat and stir in the rest of the filling ingredients, seasoning well with salt and pepper.
Fill the mushrooms with the mixture and place them in a greased baking dish. Bake at Gas mark 6 (200 degrees C or 400 degrees F) for about 15 minutes. They should be hot and bubbly when you serve them.
