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    Home > Dinner

    Stuffed Mushrooms

    Published: May 11, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Juicy Portabello mushrooms stuffed with a mixture of cheesy spinach and garlic, all topped off with golden breadcrumbs.
    These stuffed mushrooms make a lovely, light meat-free dinner and are totally moreish.
    They're a flavourful and filling alternative to meat if you're trying to cut down, and if you're not, then they make a sumptuous side-dish for steak.
    Stuffed mushrooms with salad on a dark plate

    If you were cutting down on (or cutting out) meat, what would be your first choice of meat swaps?

    Don’t worry, I’m not planning on making all my recipes meat-free!
    Just look at the most popular recipes in my sidebar -->

    At any one time at least 6 out of 8 of the recipes will have meat in. So I’m not planning on changing that.

    However, a reduction in meat consumption is always a good thing. My aim over the past few years or so has been to ensure at least one meat-free day a week, but now that Chris is finally starting to come round to the idea of eggs a little more, I think we might be able to get it up to two days.

    Speaking of eggs….

    That would be one of my meat swaps (see first question).

    I’d also happily go for:

    • Beans/lentils (like this white bean soup! Although you'd need to swap the parmesan for a vegetarian hard cheese)
    • Cheese (Cheese and veggie chickpea burger!!)
    • These Vegetarian Buddha Bowls 
    • Cauliflower Fritters with Homemade Tzatziki 
    • And of course these Tuscan mushrooms!!

    Unfortunately, I haven’t managed to get Chris to successfully eat mushrooms yet (unless they’re well disguised), but that just means all the more for me!
    I've only been working on him for 17 years or so. I'm thinking maybe year 25 is the magic number.

    How to make stuffed mushrooms

    Full recipe with detailed steps in the recipe card at the end of this post.

    1. Cut the stalks out of the mushrooms and chop into small pieces. Then fry the stalks in butter along with garlic and spring onions (scallions).
    2. Add spinach, cream, salt, pepper and cheddar to the pan and cook for a few minutes until the spinach has wilted. Then stir in lemon juice.
    3. Place the mushrooms on a baking tray and spoon in the spinach mixture.
    4. Mix together panko breadcrumbs, vegetable oil, parmesan, paprika and chilli flakes then spoon the panko mixture on top of the mushrooms. Bake in the oven until golden.
    8 image collage showing how to make stuffed mushrooms

    I like to top mine with a sprinkling of parsley and serve with a simple salad. I've gone with some baby spinach, strips of spring onion and sun-dried tomatoes (along with a drizzle of the sun-dried tomato oil) here:

    Overhead of two Stuffed mushrooms on a dark plate with salad. Further plate half in shot

    What to serve it with

    You can serve these stuffed mushrooms on their own as the star player, or how about with one of these dishes:

    • Baked carrot fries
    • Kale and bacon mashed potatoes
    • Garlic green beans
    • 3-cheese sprout gratin
    • Quinoa and goats cheese salad

    Can I make them ahead?

    These mushrooms taste best when cooked and eaten straight away. However, you can stuff the mushrooms, then rather than bake them right away, cover and refrigerate them for up to 24 hours. Then bake them in the oven right before serving.

    Can I use small mushrooms?

    Yes - you could stuff smaller mushrooms with the same filling - they'd be great as a snack or party food. Just be sure to choose open-cup mushrooms so you have some space in the mushroom to add the filling.

    Ingredient swaps

    Add crispy bacon, chorizo, swap out the cheddar for mozzarella, add in sun-dried peppers, sun-dried tomatoes, olives, fresh chopped chillies, finely chopped peppers

    Stuffed mushrooms topped with crispy crumb topping sliced in half

    More fantastic mushroom recipes

    Asian syle mushrooms with cashews and veggies

    Mushroom ragu with pasta

    Creamy garlic mushroom stuffed-bread

    Tuscan Mushrooms in a sun-dried tomato sauce

    Mushroom topped nachos with garlic and chilli

    Watch how to make it

    Stay updated with new recipes

    Subscribe to newsletter to hear when I post a new recipe. I’m also on You Tube (new videos every Monday and Thursday), IG (behind the scenes stories).

    Square image of Stuffed mushrooms on a black plate with salad

    Stuffed Mushrooms Recipe

    By: Nicky Corbishley
    Cheesy Garlic and Chilli Stuffed Mushrooms - a spicy lunch for Meatless Mondays! Filled with a creamy, cheese and garlic sauce, topped with breadcrumbs.
    5 from 8 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Lunch
    Cuisine American, British
    Servings 4 mushrooms
    Calories 323 kcal

    Ingredients
     

    • 4 large portabello mushrooms
    • 2 tbsp unsalted butter
    • 2 cloves of garlic - peeled and minced
    • 2 spring onions (scallions) - finely chopped
    • 2 packed cups (65g) baby spinach leaves
    • ½ cup (120ml) double (heavy) cream
    • ¼ tsp salt
    • ¼ tsp black pepper
    • ½ cup (50g) mature cheddar cheese - grated (use a vegetarian version if needed)
    • 1 tbsp fresh lemon juice
    • 3 tbsp panko breadcrumbs
    • 1 tbsp vegetable oil
    • ¼ cup (25g) grated parmesan cheese - (replace with vegetarian Italian-style hard cheese if needed)
    • ¼ tsp paprika
    • 1 pinch chilli flakes
    • 3 tbsp finely chopped fresh parsley

    INSTRUCTIONS
     

    • Preheat the oven to 180C/350F.
    • Cut the stalks out of the mushrooms using a small, sharp knife. Chop the stalks into small pieces.
    • Melt the butter over a medium heat in a medium frying pan (skillet). Add the chopped mushroom stalks, garlic and spring onions and cook, stirring often for 3-4 minutes until the mushroom stalks are tender.
    • Add the spinach, cream, salt, pepper and cheddar cheese to the pan. Continue to heat, stirring occasionally until the spinach has wilted and cheese has melted (about 3-4 minutes).
    • Stir in the lemon juice.
    • Place the mushrooms on a baking tray and spoon in the spinach mixture.
    • Place the panko breadcrumbs, vegetable oil, parmesan, paprika and chilli flakes in a small bowl and stir until the panko breadcrumbs are coated in the oil.
    • Spoon the panko mixture on top of the mushrooms.
    • Place in the oven and cook for 15-20 minutes until the breadcrumbs are golden brown.
    • Sprinkle with fresh parsley before serving.

    Video

    ✎ Notes

    Nutritional Information is per stuffed mushroom.

    Nutrition

    Calories: 323kcalCarbohydrates: 12gProtein: 10gFat: 27gSaturated Fat: 17gCholesterol: 75mgSodium: 474mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 2700IUVitamin C: 11mgCalcium: 238mgIron: 1mg
    Keywords Any Time Of the year, vegetarian
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. David says

      September 12, 2022 at 12:46 pm

      5 stars
      Made these with a slight alteration, I put some white wine in with the cream and used courgette, I have also added a slice of mozzarella cheese to the tops to melt into the mushrooms similar to the vegetarian pasta bake from here that I made about a week ago, haven’t eaten just yet but this will be my evening meal with a salad. I know it’s going to be delicious. 😋 yummy.

      Reply
    2. Julie Brazier says

      June 26, 2022 at 6:23 am

      5 stars
      A truly decadent way to eat mushrooms! And very tasty. 🙂

      Reply
    3. Kay says

      April 06, 2022 at 9:06 pm

      5 stars
      Delicious!!! First time tried stuff mushrooms full of flavour

      Reply
    4. Gary Easterby says

      June 06, 2021 at 4:26 pm

      5 stars
      Cooked this today found it to be vary tasty

      Reply
    5. Sarah says

      June 04, 2021 at 10:30 am

      5 stars
      Delicious and so easy to make. We had them with sauté potatoes

      Reply
    6. Yvonne Cooper says

      March 19, 2021 at 6:21 pm

      Another banging recipe! Absolutely delicious.

      Reply
    7. Sue Bryan says

      July 18, 2020 at 7:34 pm

      5 stars
      Have just eaten these and the flavours were fantastic. So easy to prepare. Another recipe to add to our favourites. So glad to have found Kitchen Sanctuary. Thank you.

      Reply
      • Nicky Corbishley says

        July 22, 2020 at 3:25 pm

        Thank you for your lovely comment Sue - really happy you like the recipe 🙂

        Reply
    8. john barfoot says

      June 04, 2020 at 7:37 am

      Just tried the stuffed mushrooms. Brilliant but 2 were to much. Only comment with the 120ml cream the sauce was very watery when the spinach had wilted. Any hints

      Reply
    9. Jannine Charlwood says

      June 02, 2020 at 12:03 am

      Just wondering.... is this for 2 people or just 1 person? you said a serve is 323cals but for how many mushrooms?
      This would be helpful as i count my calories.

      Reply
      • Nicky Corbishley says

        June 08, 2020 at 9:03 am

        Hi Jannine, I include info on how many servings a recipe makes at the top of my recipe cards, then the calorie amount is per serving. This recipe serves 4 - so the calorie amount is for 1 large stuffed mushroom.

        Reply
    10. Bill ibbotson says

      April 06, 2019 at 7:11 pm

      5 stars
      Absolutely delicious

      Reply
    11. Katy says

      May 14, 2018 at 2:53 pm

      5 stars
      Just adapted this recipe slightly, by making a gluten free sauce. Totally yummy and definitely making it again.

      Reply
    12. Charlie Mace says

      November 03, 2017 at 12:49 pm

      These sounds divine! We're trying hard to do lots of meat free meals, especially on a Monday - so I'm always looking for inspiration! Thanks. Charlie x

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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