My Favourite Stuffed Mushroom Recipes

Stuffed mushroom recipes... Well I've tried quite a few but this is the basic recipe I use most. These baked vegetarian stuffed Portobello mushrooms feature feta cheese, rocket (arugula) and pine nuts topped with a couscous crust.

Stuffed mushroom recipes can be a little fiddly so yes, there are quite a few steps to these but they are are still easy to make. Ingredients can also be played around with and substituted with ease. I've made these with goats cheese or cream cheese. I've also used spinach instead of rocket or arugula. Other nuts worth trying are sliced almonds or walnuts.

These quantities will serve 2-3 people as a main course or 6 as a side dish or appetizer. Usually I serve 2 each as a main course with salad or potato roasties.


¼ cup/50g of couscous

2 tablespoons of pine kernels

about a half cup or 125g of feta cheese

freshly ground black pepper

6 Portabello Mushrooms (these are the most suitable for all stuffed mushroom recipes but you could use a smaller variety of mushroom if you prefer. Just make sure the mushrooms have a solid cap for stuffing.)

2 tablespoons of olive oil

2 cloves of garlic, finely chopped

1 cup/30g of rocket/arugula, roughly shredded

fresh chives to serve (this is optional)


Put the couscous in a measuring jug and cover with 1/3 cup or 70mls of hot water. Leave for 10 minutes or until all of the water has been absorbed and the grains are soft. Fluff up with a fork.

While the couscous is soaking, toast the pine nuts by placing them in a dry frying pan or skillet and tossing frequently over a medium heat until they are a light golden brown.

Put the feta in a bowl and stir with a spoon until smooth. As feta is already quite a salty cheese, I don't add salt but grind in some freshly ground black pepper.

Remove the stalks from the mushrooms and chop roughly. Place the caps, open side up, on a roasting pan or baking tray. Next, heat one tablespoon of olive oil in the pan and keeping the heat low, add the garlic. Stir for a minute or so then add the chopped mushroom stalks. Fry very gently for 5 minutes.

When the mushrooms are soft, add the rocket (arugula) and stir for about 30 seconds until just wilted. Remove from the heat and add to the feta together with the pine nuts.

Scoop the mixture into the mushroom shells, top with couscous and drizzle with the remaining olive oil. Bake in a moderately hot oven at 400F/200C for 10 minutes or until golden.

I like to top these with some chopped chives and serve with a little more rocket (arugula) drizzled with balsamic vinegar.

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