Stuffed mushrooms with cheese

    40 min

    Stuffed mushrooms can be a bit dry, but not if you put some tomato passata in the dish like in this recipe.

    1 person made this

    Serves: 4 

    • 250g button mushrooms
    • 2 tablespoons olive oil
    • 1 garlic clove
    • 1 egg
    • 100g grated Parmesan cheese
    • 100g breadcrumbs
    • salt and pepper
    • 1 pinch ground nutmeg
    • 200g passata

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Clean the mushrooms by removing any earthy residue and cut the stems from the caps. Chop the stems and keep the caps to one side
    2. Heat 1 tablespoon oil in a frying pan and brown the stalks with the garlic. Season with salt and pepper and leave to cool slightly. Discard the garlic.
    3. Preheat your oven to 200 C /Gas 6.
    4. n a bowl, add the sautéed stems, egg, cheese, breadcrumbs, salt, pepper, nutmeg and 1 tablespoon oil. Mix till well combined. Fill the mushroom caps with the mixture.
    5. Tip passata into a baking dish and spread evenly. Add the stuffed mushroom caps, stuffed side up. Bake until the mushrooms are soft and filling is browned, about 20 minutes. Serve hot.

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