Stuffed mushrooms
Stuffed mushrooms walk the line between casual and elegant. These are filled with a fresh, savoury mix of herbs, shallots, and garlic, then finished with cubes of white cheese and a crisp layer of air-dried ham. Yes, they are indeed as tasty as they sound. So, if you are ready to make mushrooms the main event at your next dinner, this recipe is the perfect place to start.
Ingredients
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10
Large mushrooms (about 400 g)
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75 g
Shallots, finely chopped
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50 g
Flat-leaf parsley, finely chopped
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2
Large garlic cloves, crushed
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2 tbsp
Olive oil
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½ tsp
Coarse salt
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Freshly ground pepper
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2 slices
Parma ham
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
To keep your mushrooms from going soggy, avoid rinsing them under water. Instead, wipe them clean with a damp cloth and, if necessary, pre-bake at 175 °C for 8-10 minutes to release excess moisture. After baking, pat them dry inside and out. Make sure the filling is fairly dry. You can chill it if it feels loose, and then fill each mushroom just to the rim. Bake uncovered on a rack, with some space between each mushroom cap, to let air circulate and prevent pooling.
Choose large, evenly sized mushrooms for even cooking and generous stuffing. Clean the caps gently, twist out the stems to use in the filling, and scrape the cavities slightly deeper using a teaspoon. For very large caps, remove the dark gills to avoid bitterness. If needed, trim a little off the base so they sit flat. Brushing the outside with olive oil is optional but can enhance browning.
Stuffed mushrooms can be prepared in advance to save time. Fill and top the caps, place them in a roasting tin, cover lightly without pressing down on the toppings, and refrigerate for up to 24 hours. When ready to cook, bake straight from the fridge, adding an extra 3-5 minutes to the cooking time, or let them stand at room temperature for 10-15 minutes first. Blot away any liquid in the tray and gently press the toppings back into place before baking to ensure a crisp finish.
FAQ: Questions about stuffed mushrooms
If you love the idea of stuffed mushrooms filled with white cheese and topped with crisp Parma ham, these frequently‑asked questions cover everything you want to know, from choosing the right caps to storing leftovers with the best results.
How do I know when the stuffed mushrooms are done?
The mushrooms are ready when the caps are tender but still hold their shape, the ham on top is lightly golden and crisp, and the cheese filling is softened with just a hint of browning. The caps should give slightly but not collapse when you press lightly.
How should I store leftover stuffed mushrooms?
Store stuffed mushrooms once they are completely cool in a single layer in an airtight container, with baking paper between stacked layers if necessary. Store them at 4 °C or below. Properly chilled, they will keep for 3-5 days. Always discard any portions that show signs of spoilage, like slime, off‑colour, or unusual odours.
What to serve with stuffed mushrooms?
Stuffed mushrooms can be dressed up or down to fit any occasion. Serve them as part of a brunch buffet alongside fresh fruit or as a side dish for dinner, paired with chicken or fish, for example. They also make a delicious starter.
Nutritional values per piece
Energy:
38 Kcal
| Energy distribution % | Nutritional values per piece | |
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| Fibre | - | 0.6 g |
| Protein | 15.9 % | 1.5 g |
| Fat | 69.3 % | 3 g |
| Carbohydrates | 14.8 % | 1.4 g |
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Try this easy recipe for large stuffed mushrooms
Stuffed mushrooms do not get much simpler or more satisfying than this version with lovely, large caps. With just 30 minutes from start to finish, you can whip up a tray of ten generous portions, which is plenty to serve as a starter for a small crowd or a side for a cosy dinner. The method is simple, no complex techniques or fancy equipment, just everyday ingredients and a handful of steps.
The mushrooms are generously sized, offering a hearty base that is easy to hollow out. Their deeper shape means each bite delivers more of the mushroom’s earthy taste alongside the fillings and toppings. So, fill them to the brim with a terrific blend of greens, herbs, and cheese and enjoy simplicity in its tastiest form.
Creamy and fresh cheese filling with crisp ham on top
Inside each large mushroom, you will uncover soft, fresh cubes of white cheese blended with finely chopped shallot, parsley, and garlic. This creamy, herb-bright mix contrasts beautifully with the lovely umami notes from the mushroom. On top sits a crisp, air‑dried slice of ham: the thin ham crisps as it bakes, offering a salty, crunchy finish to each mushroom.
The combination of creamy filling, fresh herbs, and crisp ham really transforms the mushrooms into something much more comforting and refined. Each portion balances texture and layers of savoury goodness, bringing the kind of excitement your dinner plate did not know it needed.
What to serve with filled mushrooms
Stuffed mushrooms fit wonderfully into both relaxed dinners and more formal occasions. For a laid‑back brunch or lunch, serve them alongside a light watermelon and cucumber salad and perhaps a simple vinaigrette. For dinner, pair them with a bowl of quinoa or bulgur, roasted baby potatoes, and steamed green beans for a balanced vegetable-filled spread.
For a more elegant setting, serve the mushrooms as a starter, followed by a main of baked cod in foil or honey mustard chicken and finish with a lemon sorbet or rhubarb crumble. This way, the stuffed mushrooms announce that a dinner full of wonderful flavours is to come. As a bonus, their simple preparation allows you to spend less time in the kitchen and more time at the table with your guests.
Get creative with the filling
Keep the core identity of stuffed mushrooms while experimenting with creative new fillings. Here are three of our favourite ideas:
The first option is to explore Mediterranean flavours by adding chopped sun-dried tomatoes and Kalamata olives to the creamy white cheese. You can finish it off with a swirl of olive oil and fresh basil to really emphasise the South European vibes of this new version. The tangy cheese and briny olives bring a bold savoury edge to the umami-heavy mushrooms.
For the second option, fall in love with the simple spinach‑ricotta mix. Here, you can use ricotta instead of the white cheese, fold in wilted spinach and grated Parmesan, and season with nutmeg and black pepper. The soft ricotta and cooked spinach give a silky texture that pairs nicely with the heartier bite of the mushroom.
Third and last: make it vegetarian and baked with a crunchy texture. Keep the original fresh white cheese base, but top with toasted walnuts or hazelnuts and a drizzle of maple syrup before baking. The nuts add crunchy contrast, the syrup brings subtle sweetness, and the fresh cheese holds it all together.
