Go Back
–+ servings
Print
Addictive mushroom bites filled with cheeses, nuts, and herbs. They make the perfect brunch appetizer!

Cheese Stuffed Mushrooms

The recipe makes quite lot of filling but the number of mushrooms you’ll end up with really depends on their size.
YIELD 25 -40 mushrooms

Ingredients

  • 25 champignon mushrooms or 40 small Portobello mushrooms* , stems removed

Filling:

  • 100 g/3.5 oz crumbled feta cheese (or crumbly goat cheese/ricotta)
  • 100 g/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

Instructions

  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.