Easy Autumnal stuffed mushrooms

This recipe comes from the most recent Sunday Times Style magazine, though i’ve adapted it a little bit! Stuffed mushrooms are packed full of flavour. I’ve used large organic mushrooms, as opposed to Portobello mushrooms (which the recipe dicatates to use). You can use either, the smaller ones are great for finger food as they seem quite large when you buy them raw but once in the oven they tend to shrink quite a bit. The Portobello mushrooms are great as a side or spruced up as the centrepiece of a main course.

I love how the parsley is such a big part of this recipe, not only for the fact I got to use my new mezzaluna but because the parsley has so much more flavour and bite than breadcrumbs has. Many stuffed vegetable recipes come loaded with starchy, stodgy breadcrumbs whereas this is mildly bloat-inducing and very fresh tasting.

What you will need:

  • 8 large mushrooms
  • 25g breadcrumbs
  • 1 clove of garlic
  • 50g Pecorino
  • 4tbsp fresh, flat-leaf parsley
  • 25g hazelnuts
  • Black pepper, olive oil and 1 lemon

How to do it:

  1. Scrub any dirt off the mushrooms and pluck out the stems (save for stock or soup). Place them cap side up on a baking tray, lined with greaseproof paper and brush lightly with good quality olive oil.
  2. Finely chop the parsley and garlic.
  3. Toast the hazelnuts and chop finely, if you have a food processor, chuck the whole lot in and whizz until the mixture is small enough.
  4. Grate both the lemon zest and the Pecorino, set aside 1/4 of the grated cheese.
  5. Combine all the chopped and grated ingredients in a large bowl, add 3 healthy tablespoons of olive oil and 2 teaspoons of pepper. You can add salt if you desire, though the Pecorino is very salty as it is.
  6. Spoon (or lob) the mixture onto the tops of the oiled mushrooms. Finish with a sprinkling of the leftover Pecorino on each shroom and bake for 12 minutes in a 200°c oven.


Drizzle with a little balsamic vinegar on each mushroom and plate up with tufts of parsley and shavings of lemon zest.

Do it yourself:

Why not caramelise an onion and place a little onion on each mushroom before you put the topping on? It will add a sweet element to counteract the salty cheese. You could also use Parmesan in place of Pecorino, it has a peppery, yet almost fruity and creamy aftertaste as opposed to a salty bite.
Another idea would be to place a spoonful of cream cheese under the topping before baking if you wanted to make it a little more indulgent.

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