I haven’t made stuffed mushrooms in a while now. My last attempt was in 2022, stuffing and braising mushrooms in Chinese style. The previous time I baked stuffed mushroom in western style was in 2011 using portobello mushrooms stuffed with spinach and tomatoes. That recipe was really nice, I remember. I really should revisit that recipe soon.
This recipe uses smaller chestnut mushrooms stuffed with cheese and walnuts and topped and covered in cheesy breadcrumbs. It’s meant to be bite-sized and easy to serve as a side dish. It inclines towards a nuttier flavour and can go well with a main that’s more savoury or that’s served with a gravy. Every of the packed mushroom gives that explosive burst of flavours that comes with a full bite of it. It’s addictive, and because it’s small and easy to bite into, I could easily eat ten of these mushrooms in a go without even realising it!
Ingredients:
- Chestnut mushroom: 500g
- Garlic: 4, finely chopped
- Salted butter: 150g
- Lemon: 1, juiced
- Salt: to taste
- Ground blackpepper: to taste
- Stilton cheese or mozzarella cheese: 100g, crumbled
- Walnut: 50g
- Breadcrumb: 2 tbsp + 100g
- Parmesan cheese: 20g
- English parsley: 1 stalk, finely chopped
Method:
- Preheat oven at 200 degrees Celsius.
- Place mushrooms in a tray. Sprinkle with garlic (3, finely chopped).
- Drizzle with melted butter (50g) and lemon juice. Season with salt and pepper.
- Bake 20min. Leave to cool.
- Blend together stilton cheese and walnuts. Mix in 2 tbsp breadcrumbs.
- Scoop into mushrooms. Place on a tray.
- Mix together remaining garlic (1, finely chopped), breadcrumb (100g) and melted butter (100g). Stir in Parmesan cheese, parsley, salt and pepper.
- Cover mushrooms with breadcrumb mix.
- Grill 15min till crisp and browned.
- Serve hot with other mains.
Disclaimer:
-
For this attempt, I couldn’t find Parmesan cheese and therefore sprinkled cheddar cheese over the breadcrumb mix instead. Hence the melted cheese effect. Will try this recipe again next time with Parmesan cheese to see if it works better.
Serving:
2 – 3 persons as side dish