Mary Berry Stuffed Mushrooms

We had these at my sister’s anniversary dinner — a tray of them disappeared in under ten minutes. I remember standing in the doorway, holding a glass of wine, and just watching grown adults fight over the last mushroom like it was gold-dusted. That’s how good they are.

These aren’t your average soggy pub mushrooms, by the way. This is Mary Berry’s version — garlic, herbs, cream cheese, breadcrumbs, and just the right hit of Parmesan. They’re creamy inside, a little crisp on top, and dangerously moreish.

Ingredients List

• 1½ lb baby mushrooms — Not too big, not too tiny. Perfect for finger food.
• 2 tbsp butter — For frying the chopped stems. Adds depth.
• 2 garlic cloves, minced — Gives that bold, savoury base.
• ¼ cup breadcrumbs — Helps the filling hold its shape. Panko works too.
• Salt & pepper — Go by taste. Don’t underseason.
• ¼ cup grated Parmesan, plus more for topping — Adds nutty richness and a golden crust.
• 4 oz cream cheese, softened — The creamy binder. Makes everything luscious.
• 2 tbsp chopped parsley, plus extra for garnish — Freshness and colour.
• 1 tbsp chopped thyme — Optional, but adds a subtle earthy note.

How to Make It

1. Preheat the oven to 400°F (200°C). Lightly grease or line a baking sheet.
2. Remove the stems from the mushrooms and finely chop them. Set the caps aside.
3. Melt butter in a frying pan over medium heat. Add the chopped stems and cook until most moisture is gone, about 5 minutes.
4. Add the garlic, stir, and cook another minute until fragrant.
5. Add the breadcrumbs and toast for 2–3 minutes. Season with salt and pepper. Remove from heat and cool slightly.
6. In a bowl, combine the cooked mixture with cream cheese, Parmesan, parsley, and thyme. Stir well.
7. Fill each mushroom cap generously with the mixture. Top with extra Parmesan.
8. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden.
9. Sprinkle with parsley and serve warm.

Common Mistakes

Why are my mushrooms soggy?
Either your oven wasn’t hot enough, or you overcrowded the tray. Mushrooms need space and heat to roast, not steam.

Can I make them ahead?
Absolutely. Stuff them, cover, refrigerate. Then bake right before serving.

Can I freeze them?
Yes, both raw and cooked. Freeze on a tray first, then transfer to a bag or container. Bake from frozen or thaw overnight.

Do I have to use cream cheese?
Not strictly. Ricotta or mascarpone works. Even Boursin if you’re feeling fancy.

Storage and Reheating Tips

• Fridge: Store in a sealed container for up to 3 days.
• Reheat in oven: 350°F for 10–15 minutes.
• Microwave: Works, but the texture will soften. 1–2 minutes, medium power.
• Air fryer: 350°F for 5–6 minutes. Restores that lovely crust.

What to Serve With It

• Crisp green salad — something with a lemon dressing to cut through the richness.
• Grilled chicken or steak — these mushrooms make a perfect side.
• Glass of prosecco or elderflower fizz — the freshness balances the creamy filling.

FAQ Section

Can I use bigger mushrooms?
Yes, but increase baking time slightly. They’ll be a bit juicier too.

How do I clean mushrooms before stuffing?
Use a damp cloth or paper towel. Don’t soak them — they’ll absorb water and go mushy.

Can I grill them instead of baking?
You can. Grill over medium heat for 12–15 minutes, turning once. Just watch the cheese doesn’t burn.

Try More Recipes:

• Mary Berry Celery Soup
• Mary Berry Pumpkin Soup 
• Mary Berry Carrot And Orange Soup