These stuffed mushrooms are easy to make and taste great. Perfect as a starter, just serve with a few leaves of rocket.
12 people made this
24 chestnut mushrooms
85g Paxo® sage and onion stuffing mix
250ml boiling water
4 tablespoons chopped fresh parsley
85g grated Parmesan cheese
salt and pepper, to taste
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease a baking tray.
Remove the stalks from the mushrooms and chop finely. Arrange the mushroom cups in the prepared baking tray. In a bowl combine the stuffing mix with the boiling water and chopped mushroom stalks and allow to rest for 8 minutes, stirring occasionally. Once the liquid has been absorbed, stir in the parsley, cheese and seasoning. Divide the stuffing mixture equally between the mushrooms.
Bake in the preheated oven for 20 to 30 minutes until the stuffing is golden brown and the mushrooms are tender. Remove from the oven and serve.