Cheese Stuffed Mushrooms
Yields: 25-40 mushrooms
The recipe makes quite lot of filling but the number of mushrooms you’ll end up with really depends on their size.
  • 25 champignon mushrooms or 40 small Portobello mushrooms*, stems removed
  • 100 g/3.5 oz crumbled feta cheese (or crumbly goat cheese/ricotta)
  • 100g/3.5 oz crumbled Roquefort cheese (or your favorite blue cheese)
  • ¼ cup breadcrumbs
  • ⅓ cup coarsely chopped pecans
  • 2-4 tablespoons chopped fresh basil
  • 1 tablespoon good quality olive oil
  1. Preheat oven to 400F/200C.
  2. Combine all filling ingredients together in a bowl, then spoon generously into mushroom caps. Arrange, filling side up, on a pan lined with parchment paper.
  3. Bake for 10-15 minutes, until filling is golden and mushrooms are tender. Serve warm.
Recipe by Pretty. Simple. Sweet. at