Christmas Stuffed Mushrooms Recipe

Ingredients

• 60 gdried cranberries, roughly chopped
• 50 gsalted butter
• 15 ml (1 tbsp)olive oil, for drizzling
• 10jumbo mushrooms
• 4shallots, finely chopped
• 100 gwalnuts
• 3 sprigsthyme, leaves only
• 50 gfresh white breadcrumbs
• 125 gsoft goat’s cheese (vegetarian if required)
• A pinchsalt and black pepper, to taste
• As neededspray oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (180°C fan).

2. 2

   Soak the cranberries

   Place the cranberries in a heat-safe bowl, cover with boiling water and leave them to soak.

3. 3

   Prepare the mushrooms

   Arrange 8 mushrooms on a greased baking tray. Remove their stalks and finely chop them, along with the 2 remaining mushrooms.

4. 4

   Melt the butter

   Set a large frying pan over a medium-high heat and melt the butter with the olive oil.

5. 5

   Cook the filling base

   Add the chopped mushrooms and shallots. Fry for 5 minutes, stirring regularly, until softened, then take the pan off the heat.

6. 6

   Combine the filling

   Drain the cranberries and add them to the pan with the finely chopped walnuts, thyme, breadcrumbs, and a pinch of salt and pepper.

7. 7

   Taste and season

   Mix the filling well and taste it, adding more seasoning if needed. Bear in mind that the goat’s cheese will add saltiness.

8. 8

   Oil the mushrooms

   Bring the tray of mushrooms back and spritz them with spray oil.

9. 9

   Fill the mushrooms

   Spoon the filling into the mushrooms; there may be a little left over.

10. 10

    Add the cheese

    Crumble the goat’s cheese evenly over the filled mushrooms.

11. 11

    Season the tops

    Add a little more salt and pepper, then give the mushrooms a final spritz of oil.

12. 12

    Bake until tender

    Bake for 15 minutes, until the mushrooms are tender and the top of the filling is slightly crisp.

13. 13

    Serve with trimmings

    Serve the stuffed mushrooms with all the trimmings.

What are Christmas stuffed mushrooms?

Stuffed mushrooms are mushroom caps filled with a savoury mixture and baked until tender. This festive version brings together ingredients commonly used in British Christmas cooking: dried cranberries, walnuts, thyme and goat’s cheese.

The chopped mushroom stalks and extra mushrooms make the filling more substantial, while the contrasting sweet, nutty and tangy ingredients give it plenty of character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 8g protein, 19g carbs, 20g fat.

The breadcrumbs and cranberries provide much of the carbohydrate, while butter, olive oil, walnuts and goat’s cheese contribute much of the fat. The goat’s cheese and walnuts also provide protein. Balance a serving with vegetables and other sides that suit your meal.

Building the filling

Mushrooms and shallots: frying them first softens them and forms the savoury base of the filling. Chop the mushroom stalks and the two spare mushrooms finely so they mix evenly with the other ingredients.

Cranberries and walnuts: drain the soaked cranberries before stirring them in, and chop the walnuts finely for a filling that is easy to spoon into the caps.

Getting the texture right

Breadcrumbs: these help bind the filling and absorb moisture from the cooked mushrooms. Mix thoroughly so they are distributed throughout.

Goat’s cheese: crumble it over the filled caps rather than mixing it into the pan. It softens as it bakes, while the exposed filling can turn lightly crisp.

Filling and baking the caps

Fill the caps generously but keep the mixture balanced on top rather than pressing it down hard. If there is a little filling left, the recipe notes that this can happen.

Bake at 200°C (180°C fan) for 15 minutes. Look for tender mushrooms and a lightly crisp top; the exact finish can depend on the size of the caps.

Seasoning with goat’s cheese

Salted butter and goat’s cheese both contribute salt, so the filling is seasoned in stages. Taste the mixture before adding extra, then season the tops lightly before baking.

A final spritz of oil helps the exposed filling bake and brown without needing to add more butter.

Serving with a Christmas meal

Serve the mushrooms hot with the rest of your Christmas trimmings. Their rich, savoury filling works well alongside roast vegetables and other festive sides.

They can be served as a vegetarian alternative or shared as a side dish. Allow one stuffed mushroom per person if serving eight portions.

Recipe notes & tips

• Chop the stalks and spare mushrooms finely so they blend into the filling.
• Drain the cranberries well before adding them to the pan.
• Taste the filling before adding extra salt because the cheese is salty.
• Use a greased baking tray so the mushroom caps are easier to lift off.
• Keep the goat’s cheese on top to give the filling a distinct, soft finish.

Variations

• Change the nuts: Use another finely chopped nut in place of the walnuts.
• Adjust the herbs: Add another herb alongside the thyme for a different festive flavour.
• Use vegetarian cheese: Choose a goat’s cheese labelled vegetarian if required.
• Make smaller portions: Use smaller mushrooms and divide the filling between more caps.
• Add extra filling: Spoon any leftover mixture alongside the mushrooms when serving.

Common mistakes to avoid

• Leaving cranberries wet: Drain them before mixing so excess soaking water does not loosen the filling.
• Chopping too coarsely: Finely chop the stalks, spare mushrooms and walnuts for an even mixture.
• Over-seasoning early: Taste the filling first, as goat’s cheese adds saltiness.
• Packing the caps too tightly: Spoon the filling in without compressing it, so the top can crisp.
• Overbaking the mushrooms: Check after 15 minutes for tender caps and a lightly crisp filling.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until hot throughout; the topping may be less crisp after storage.

Frequently asked questions