Stuffed Crimini Mushrooms with Gruyere

Stuffed Crimini Mushrooms with Gruyere


26 people made this

About this recipe: Vegetarian stuffed crimini mushrooms topped off with grilled Gruyere cheese. This is a great starter for guests.


Serves: 12 

  • 36 crimini mushrooms, stems removed
  • 125ml (4 fl oz) olive oil
  • 400g (14 oz) chopped onion
  • 5 tablespoons minced shallot
  • 6 cloves garlic, minced
  • 3 tablespoons chopped flat leaf parsley
  • 40g (1 1/2 oz) chopped fresh chives
  • 75ml (3 fl oz) lemon juice
  • 90g (3 1/2 oz) fresh breadcrumbs
  • 150g (5 oz) grated Gruyere cheese

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Bring a large pot of water to the boil. Add mushrooms and cook for about 3 minutes. Drain and set aside to cool.
  2. Heat olive oil in a large frying pan over medium heat. Add the onion, shallot, garlic, parsley and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
  3. Preheat the oven's grill. Scoop out the mushroom caps and fill with the breadcrumb mixture. Place on a baking tray. Top with grated cheese.
  4. Grill for 3 to 5 minutes, until cheese is melted. Serve hot.

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