Recipe Type: Stuffing

Theo’s Herb & Ricotta Giant Stuffed Mushrooms

  • 2 large brown mushrooms
  • ½ brown onion, very finely diced
  • 1 garlic clove, minced
  • Fresh parsley (plus extra for garnish)
  • Fresh basil
  • Ricotta
  • Parmigiano Reggiano, grated
  • Mozzarella, shredded
  • Butter
  • Olive oil
  • Salt and pepper, to taste

Rich, herby and irresistibly cheesy—these stuffed mushrooms are an easy yet impressive dish perfect for entertaining or midweek indulgence.

Make the Filling

  1. Preheat your oven to 220°C (or as hot as it will go).
  2. Remove the stems from the mushrooms and finely dice them.
  3. In a pan over medium-high heat, melt a knob of butter with a splash of olive oil.
  4. Add the onion, garlic, and chopped mushroom stems. Sauté for 6–8 minutes until softened and fragrant.
  5. Transfer the mixture to a bowl and allow to cool slightly.
  6. Add a handful of mozzarella, a generous spoon of ricotta, and a good grating of Parmigiano Reggiano.
  7. Finely chop the parsley and basil (about half a handful total) and mix through. Season with salt and pepper.

Stuff and Bake the Mushrooms

  1. Place the mushroom caps on a lined tray and spoon the mixture into each one generously.
  2. Grate more Parmigiano Reggiano on top.
  3. Bake for 10 minutes or until the mushrooms are tender and the tops are golden.
  4. Garnish with chopped fresh parsley and serve warm.

French Onion Mushroom Cob

Prep: 15 mins | Cooking time: 25 mins | Serves:  12

  • 1 tablespoon extra virgin olive oil
  • 200g swiss brown mushrooms, diced;
  • or 200g white mushrooms, diced 
  • 1 red onion, finely chopped
  • 375g cream cheese, softened
  • ½ cup whole-egg mayonnaise
  • ½ cup grated tasty cheese
  • 40g packet French onion soup mix
  • ¼ cup finely chopped chives, plus extra to serve
  • 450g white cob loaf
  • Vegetable sticks, to serve
  1. Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.
  2. Heat oil in a large frying pan over medium-high heat. Add mushroom and onion. Cook, stirring, for 4 minutes or until golden and liquid has evaporated.
  3. Reserve 2 tablespoons mushroom mixture. Combine remaining mushroom mixture in a large bowl with cream cheese, mayonnaise, tasty cheese, soup mix and chives. Season with pepper.
  4. Use a serrated knife to cut 4cm from top of cob loaf and reserve. Remove bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon mushroom mixture into shell. Sprinkle with reserved mushroom mixture. Top with lid. Place on prepared tray. Arrange bread pieces around cob. Bake for 20 minutes or until golden. Sprinkle with extra chives. Serve with vegetable sticks.