Cheese Stuffed Mushrooms

Ingredients

• 25, or 40 smallchampignon mushrooms or small Portobello mushrooms, stems removed
• 100 gcrumbled feta cheese (or crumbly goat cheese or ricotta)
• 100 gcrumbled Roquefort cheese (or your favourite blue cheese)
• 30 g (¼ cup)breadcrumbs
• 35 g (⅓ cup)pecans, coarsely chopped
• 2–4 tablespoonsfresh basil, chopped
• 1 tablespoongood-quality olive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Fill the mushrooms

   Combine all the filling ingredients in a bowl. Spoon a generous amount into each mushroom cap, then arrange the mushrooms filling side up on a baking tray lined with parchment paper.

3. 3

   Bake until tender

   Bake for 10–15 minutes, until the filling is golden and the mushrooms are tender. Serve warm.

What are cheese stuffed mushrooms?

Stuffed mushrooms are a familiar appetiser: the hollowed caps hold a savoury filling and soften as they bake. This version brings together feta and Roquefort, with pecans for crunch and basil for a fresh note.

The recipe draws on a widely adaptable party-food idea rather than one specific regional tradition. Its simple filling works because salty, crumbly cheeses contrast with the mild, tender mushrooms.

Nutrition and macros by portion

The nutrition label shows one serving as written: 42 calories, 2g protein, 2g carbs, 3g fat.

The cheeses provide most of the protein and fat, while the breadcrumbs contribute most of the carbohydrates; pecans and olive oil add further fat. Serve a few mushrooms with a generous portion of vegetables or salad to make a more balanced plate.

Choosing the mushrooms

Mushroom size: the recipe uses 25 champignons or 40 small Portobellos, so the final yield depends on which you choose. Pick caps that can sit upright with their cavities facing up.

Stems: remove them before filling, as the caps need room for the cheese mixture. The method does not specify using the stems, so set them aside for another dish.

Balancing the filling

Cheese: feta and Roquefort give the mixture a pronounced salty, tangy flavour. Crumbly goat cheese or ricotta can replace the feta, while another blue cheese can stand in for Roquefort.

Texture: breadcrumbs help bind the cheeses, while chopped pecans add a coarse crunch. The basil and olive oil round out the mixture without requiring a separate sauce.

Filling the caps

Generous spoonfuls: distribute the filling across the caps rather than piling it all into a few. If using smaller mushrooms, keep the portions modest enough that the mixture stays inside the cap.

Tray arrangement: place them filling side up on parchment so they are easy to lift after baking. Leave a little space between caps to make arranging and serving easier.

Checking when they are ready

Colour: start checking at 10 minutes and look for golden patches on the filling. The recipe gives a 10–15 minute baking window, with the exact time depending on mushroom size.

Tenderness: the caps should be tender when baked through, while still holding their shape. Serve them warm, when the filling is soft and fragrant.

Serving the mushrooms

As an appetiser: serve the mushrooms warm on a platter, allowing guests to take one or two. Their salty cheese filling pairs well with a simple green salad or crisp vegetables.

As a side: offer them alongside roast vegetables or a straightforward main course. Because the filling is rich, fresh or lightly dressed accompaniments provide a useful contrast.

Recipe notes & tips

• Choose mushrooms of similar size so they are likely to bake at a similar rate.
• Crumble the cheeses finely enough to combine evenly with the breadcrumbs and pecans.
• Adjust the basil between 2 and 4 tablespoons to suit how prominent you want its flavour.
• Use parchment paper to make the filled mushrooms easier to lift from the tray.
• Check the mushrooms at the 10-minute mark, especially if using small caps.

Variations

• Swap the feta: use crumbly goat cheese or ricotta in its place.
• Change the blue cheese: replace Roquefort with your favourite blue cheese.
• Use small Portobellos: fill 40 small caps instead of 25 champignons.
• Adjust the basil: use 2 tablespoons for a gentler herbal flavour or 4 for more.
• Vary the nuts: use another chopped nut in place of pecans for a different crunch.

Common mistakes to avoid

• Using caps that tip over: arrange them filling side up on the tray before spooning in the mixture.
• Overfilling small mushrooms: use less filling per cap so it stays in place.
• Baking by time alone: check for golden filling and tender mushrooms within the 10–15 minute range.
• Leaving the stems in: remove them first to make room for the filling.
• Serving them too late: serve warm so the filling is soft and the mushrooms are at their best.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until warmed through; the mushrooms may soften further after storage.

Frequently asked questions