Stuffed mushrooms

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Prep time:

Cook time:

Serves: 2

By motherhen



  • 1 tbsp olive oil

  • 1 handful cheddar grated

  • 1 large onion finely chopped

  • 1 red pepper finely diced

  • 4 large field mushrooms

  • 2 cloves garlic chopped

  • 1 handful mozzarella grated

  • 500g passata


  1. Remove the stalks and carefully scoop out the innards of the mushrooms taking care not to break the body.
  2. Finely chop the stalks with the scoopings and set aside. Gently fry the chopped onion, red pepper and garlic in the oil until soft.
  3. Add the chopped mushroom. Stir and cook gently for a few more minutes. Then add the tomato. Whilst this is simmering, place the hollowed out mushrooms into a large Pyrex dish.
  4. Place a tbsp of the grated cheeses into each scooped out mushroom, then fill with the cooked mixture and place another tbsp of the cheeses on top of each mushroom with filling.
  5. Place in the oven on Gas Mark 6 or equivalent for about 25 minutes or until the cheesy topping is bubbling and golden.

Handy Hint

Using a knife, make criss-cross cuts in the inside of the mushroom then carefully scoop out the flesh with a teaspoon to avoid the mushroom breaking. Serve with a baked potato and salad.

Additional Information

  • mushroom

  • cheese

  • Main Course

  • Starter

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • motherhen 31/01/08 14:33

    By the way, it should show egg-free and gluten-free at the top. Not sure why it says the opposite?

  • motherhen 31/01/08 14:32

    This is one of our favourite dishes and, although it looks a bit weird, it tastes gorgeous and it's very meaty in texture in spite of being totally vegetarian. Enjoy!