Baked stuffed mushrooms

Posted on: June 5th, 2009 by admin No Comments

Field mushrooms have such a great meaty texture and are very filling. This recipe is nice and easy because it’s just chopped and then popped in the oven. Try the optional ingredients below also.


  • 4-6 large field mushrooms, stalks removed
  • 1 clove garlic, minced
  • olive oil
  • 2 c (400g) ricotta
  • 60g sun-dried tomatoes, finely chopped
  • 1 Tbsp kalamata olives, pitted and chopped
  • 1/3 c (50g) grated parmesan
  • 1 tsp paprika (smoked would be good)
  • 2 tsp chopped oregano
  • 2 Tbsp chopped flat-leaf parsley
  • salt and pepper
  • 1 egg, lightly beaten

Preheat oven to 200°C (395ºF).

Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on a baking tray lined with baking paper.

Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg, in a large bowl. Divide the mix between the mushroom cups, piling the mixture roughly in the centre.

Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Serve with a green salad or toasted bread.

You can also add chopped celery, carrot, cooked rice, different cheeses, corn kernels, peas, asparagus tips, bacon etc. This is a wonderfully versatile recipe so experiment with what you have in your fridge and you’ll have a delicious feast in no time.

Recipe eatpress’ own.

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