Roast stuffed mushrooms

Stuff yourself with these and they won't leave mushroom for dessert!

  • 35 mins cooking
  • Makes 6 Item
  • Print
Whoever said 'life's too short to stuff a mushroom' had never tasted these babies! Big, juicy portobello or field mushrooms stuffed with herbed breadcrumbs and roasted until crisp on top. Delicious.
Looking for more mushroom recipes?


Roast stuffed mushrooms
  • 6 slice white bread (270g), crusts removed
  • 1 clove garlic, quartered
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • 6 portobello mushrooms (300g)


Roast stuffed mushrooms
  • 1
    Preheat oven to 200°C/400°F. Line oven tray with baking paper.
  • 2
    Process bread, garlic, cheese, herbs and oil until fine; season.
  • 3
    Remove stalks from mushrooms; place caps top-side down on tray. Spoon breadcrumb mixture into mushrooms.
  • 4
    Roast mushrooms about 20 minutes or until browned lightly.

More From Women's Weekly Food