In The Kitchen

Method

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.