These stuffed mushrooms are incredibly easy to make, particularly if you need a delicious healthy meal in a hurry, that’s also hearty and filling. Mushrooms are a good source of plant based protein as well as vitamins B and D; an ideal vegetarian choice. They’re great as a starter if you’re entertaining, a delicious BBQ side or as the main meal itself. These have featured as part of my family’s meals for years and were always a favourite. I hope you enjoy them too!

To make these stuffed mushrooms, you’ll need:

  • 4-5 Portobello mushrooms
  • 125g cream cheese (full fat)
  • 6 cloves garlic, finely chopped
  • 1 small bunch of fresh basil, finely chopped
  • 6-8 sundried tomatoes (in oil), finely chopped
  • Salt and pepper
  • 2 tbsp olive oil (for drizzling)

 

Here’s how:

Preheat oven to 200°C (180ºC fan).

Grease a baking tray with a little olive oil (I used the oil from the sundried tomatoes)

Remove the stems from mushrooms and finely chop them.

 

Arrange the mushroom caps on the baking tray.

Stuffed Mushrooms before baking with May Simpkin

 

In a large bowl mix together mushroom stems with all the ingredients and season with salt and pepper.  Fill each mushroom with the cream cheese mixture and top with Parmesan shavings.

Easy Stuffed Mushrooms with May Simpkin

 

Finally, drizzle with a little olive oil and bake in the oven until the mushrooms are soft and the tops golden; this takes around 20-25 mins.

Baked Stuffed Mushrooms with May Simpkin

 

I love to serve my stuffed mushrooms on a bed of rocket, doused in a creamy Dijon Vinaigrette So yummy!

 

Are mushrooms good for you?

Mushrooms are a nutritional powerhouse and are an easy one to include in many of your meals if you’re looking to eat less meat yet ensure adequate protein. They’re meaty in texture and with so many varieties, you can enjoy this healthy vegetable in so many ways. You can learn more about mushrooms HERE