Simple loaded mushrooms

    50 min

    Easy peasy stuffed field mushrooms eat as a starter or with main meal. Ingredient amounts and cooking time may vary slightly based on the size of the field mushrooms.


    Yorkshire, England, UK
    4 people made this

    Serves: 2 

    • 2 large field mushrooms
    • 1/2 red onion
    • 1/2 chilli
    • 1 garlic clove, crushed
    • 20g breadcrumbs
    • 10g grated Parmesan cheese, or other hard cheese
    • 1 tablespoon olive oil
    • salt, to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4.
    2. Gently wipe mushrooms clean of any soil and remove stork and reserve. Place the mushroom caps on a lined baking tray.
    3. Chop the saved mushroom stork, onions and chilli. Combine in a bowl with garlic, breadcrumbs and cheese and mix. Add 1 tablespoon of olive oil and grind of salt and mix well again.
    4. Fill both mushrooms with the filling, gently pushing mix down adding more to stack.
    5. Bake in the preheated oven on the middle shelf for 30 minutes, until the mushrooms are tender and the filling is hot through. Enjoy!


    If field mushrooms are not available, you could substitute with portobello mushrooms.

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