Monday, 9 June 2014

Stuffed Mushrooms

Stuffed mushrooms are one of those foods people think are difficult to make.  "Life is too short to stuff a mushroom" a phrase apparently coined by Shirley Conran.  Stuffing a mushroom does sound difficult, or fiddly but I promise it's not.


This super simple stuffing also makes it easy (and delicious).  I just had this as an adult meal for one but my son, a fan of both mushrooms and cheese would love these.  Do include the herbs, after all, without them they'd be a two ingredient recipe and that feels a little bit lame!

Stuffed Mushrooms - Serves 1 Adult or 1-2 Children


5 White Mushrooms (I didn't use large open capped ones, just ones around 2-4 cm across.  The bigger they are, the fewer you'll need.)
A few sprigs of fresh herbs, I used parsley, thyme and chives
60g, 2oz Feta cheese, crumbled


Preheat the oven to 200oC, 400F, gas mark 7.

Take the stalks out of the mushrooms just leaving the caps.  If you like the stalks can be chopped up and used in another dish, like Bolognese or vegetarian lasagne.

Chop up the herbs and mix with the feta.

Put the mushrooms in a baking dish and fill the caps with spoonfuls of feta.

Bake for 20 minutes or until browned on top and the mushrooms are cooked through.  Great served with a simply dressed tomato salad.

Make it thrifty

It is possible to buy "Greek Style Salad Cheese" which is often less than half the price of feta which I sometimes do when short of money.  The quality of it is very variable though.  Certainly if having in a salad I would always buy authentic feta but in this recipe the alternative is fine for stuffed mushrooms.

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