The ultimate stuffed mushrooms recipe

Browse main article categories

stuffed-mushroomsIn our first Abel and Cole box we had a big bag of Chervil – one of Mr Green’s favourites.

You might remember he vowed to adopt a raw food diet for a week as part of Heart Month which is why they sent him some delicious salads and herbs.

The trouble was, temperatures plummeted to -7 and we had snow on the ground. Hardly conducive for tucking into a nice salad!

But that didn’t stop us compromising on a ‘healthy eating’ week, which is what Little Miss Green opted for anyway.

Little Miss Green is pretty good about eating fruit and vegetables but I have to put them on the plate for her. In other words, given a choice, her preferred repertoire would include crisps, chips, pizza and chocolate…

One thing she has never liked is mushrooms; that might just be because she’d only ever eaten tinned ones <gasp>

So I took it upon myself to create the ultimate mushroom recipe that would get even my mushroom-hating daughter asking for more.

Stuffed mushrooms (serves 2)

Ingredients

4 large mushrooms
1/2 small onion, chopped finely
1 small slice stale bread made into breadcrumbs
1 ox medium cheddar cheese, grated
pinch garlic powder
pinch sage (or dried mixed herbs if you don’t have sage)
a little oil for frying

Method

Cut the stalks from the mushrooms and chop finely
Fry the onion with the mushroom stalks until the onions are soft and translucent
Add the breadcrumbs and herbs and mix around until the breadcrumbs have browned
Take off the heat and mix in the cheddar cheese
Pile the mix evenly on top of the upturned mushrooms
Place on a lightly greased tray and bake at 180 degree for 15 minutes

We served our with cucumber and radishes and topped the mushrooms with lots of chopped chervil.

Little Miss Green’s verdict? She looked at me wistfully after the meal and said “Thank you so much for making me try them”.

A result I think 😉

What is your favourite way to eat mushrooms?

vegetarian-stuffed-mushroom-recipe

4 Comments

  1. nadine sellers on February 19, 2012 at 5:18 pm

    these look good enough to eat about 6 or 7 in a row..depending on size.
    my grandmother used to put a rack upon the fireplace ashes, like a modern grill or barbecue..and lay the field agarics ( large close cousins to the store bought white mushrooms and brown cremini) she sprinkled them with wine vinegar and peanut oil with sea salt and pepper..and turned them as soon as they appeared dry enough. the result was a crisp and tender cap so tasty and satisfying.

    i now use a spray bottle with olive oil and rice or apple cider vinegar and a touch of fresh garlic. when roasted for 10 minutes under a broiler, it yields a fine flavor. almost sweet, not greasy and loaded with magnesium and other minerals besides the vegetal protein.



  2. mmm... mushrooms on February 20, 2012 at 2:26 pm

    These get two thumbs up from us mushrooms. (If we had thumbs). Great recipe Mrs Green



  3. Mrs Green on February 26, 2012 at 8:47 am

    @nadine sellers: Loving your Grandmother’s recipe and what a fantastic way to cook them – thanks for sharing!

    @mmm… mushrooms: Welcome mushrooms!



  4. Good Girl Gone Green on February 28, 2012 at 4:20 am

    I love grilling them with oil on the BBQ or in pan! Yum! 🙂



Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages

Or try our Site map and Tags

Featured posts

Five natural ways to cure Seasonal Affective Disorder SAD

In Northern Europe, around 12 million people suffer from Seasonal Affective Disorder (SAD). Symptoms range from mild such as feeling a little…

Basic natural household cleaning kit

You’ve all been waiting patiently to begin making your own household cleaners. You know some of the nasties you want to avoid…

A natural homemade recipe for cough syrup using thyme, garlic, honey and sage.

Mother Nature bestows so many gifts upon us, providing all we could ever need for a long and healthy life; foods to…