Stuffed Mushrooms

These stuffed mushrooms make for an easy, healthy vegetarian and gluten-free party food fingers or side dish.


  • No oregano? Use thyme instead. 
  • Vegan? Use vegan substitutes for butter and cream cheese. 
  • No parsley? Serve with chopped chives instead.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 2


8 Mushrooms

2 Garlic cloves

1 tbsp Unsalted butter

1 tsp Oregano

140 g Cream cheese

1 tsp Lemon zest

Salt & pepper

Olive oil

1 tbsp Pine nuts

1 tbsp Parsley (chopped )


  1. Preheat the oven to 180C/160c fan/4 gas mark and grease a baking tray with oil. Give the mushrooms a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems. Don’t put them under water for too long, otherwise you risk your mushrooms growing soggy when baking.
  2. Remove the stems from the mushrooms. Place the mushroom caps on the baking tray and finely chop the stems and garlic cloves. 
  3. In a small frying pan over medium heat, melt butter. Add chopped mushroom stems, garlic and oregano. Cook until most of the moisture is out, for about 5 minutes. Season with salt and pepper. Remove from heat. In a bowl mix together mushroom stem mixture, cream cheese, lemon zest and black pepper to taste.
  4. Fill mushroom caps with filling and sprinkle with chopped pine nuts. Drizzle with olive oil and bake until mushrooms are soft and the tops are golden, for about 20 minutes. Garnish with parsley to serve.
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How to store

Unbaked stuffed mushrooms keep well in the freezer for up to three months. Freeze them in a flat layer, then transfer them to a resealable freezer-safe bag for easy storage. When you want to eat them simply bake them frozen, but make sure to add on a bit longer of a cooking time.  Any cooked leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days.