Mary Berry’s Stuffed Mushrooms is made with button chestnut mushrooms, butter, artichoke hearts, mayonnaise, mature Cheddar cheese, and parsley. This tasty stuffed mushrooms recipe creates a delicious appetizer that takes about 30 minutes to prepare and can serve up to 25 people.
Ingredients Needed
- 500g (1lb 2oz) button chestnut mushrooms
- A knob of butter
- 100g (4oz) artichoke hearts in brine or oil (from a tin or jar), drained and finely chopped
- 2 tbsp mayonnaise
- 25g (1oz) mature Cheddar cheese, finely grated
- 1 tbsp chopped parsley
How To Make Stuffed Mushrooms
- Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4.
- Prepare the mushrooms: Remove the stalk from each mushroom and scoop out a little of the inside from where the stalk was attached.
- Cook the mushrooms: Heat a large frying pan over high heat and add the butter. When the butter is foaming, add the mushrooms. Cover with a lid, reduce the heat to medium, and fry for 3–4 minutes until all the liquid from the mushrooms has been released. Remove the lid and cook for another 3–4 minutes until the liquid has evaporated. The mushrooms should be tender but still firm. Transfer to a baking sheet, gill side up, and leave until cool enough to handle.
- Make the stuffing: Mix all the remaining ingredients in a bowl and season well with salt and pepper. Spoon a little of the mixture into the scooped-out hollow of each mushroom.
- Bake the mushrooms: Cook in the oven for 5–7 minutes until heated through.
- Serve: Serve the mushrooms immediately on small spoons, as they are a bit tricky to pick up otherwise.
Recipe Tips
- Use Fresh Mushrooms: For the best texture and flavor, use fresh button or chestnut mushrooms rather than pre-sliced or old ones.
- Squeeze Out Excess Moisture: After cooking the mushrooms, make sure to let them cool and drain any excess moisture. This prevents sogginess and helps the stuffing stay in place.
- Season the Filling Well: Don’t forget to season the stuffing mixture generously with salt and pepper to enhance the flavors. Taste it before stuffing to ensure it’s well-seasoned.
- Adjust Cooking Time: Keep an eye on the mushrooms while baking. Overcooking can cause them to become too soft, so remove them as soon as they’re heated through.
- Cool Slightly Before Serving: Let the stuffed mushrooms cool for a minute or two after baking. This makes them easier to handle and helps the stuffing set a bit.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover stuffed mushrooms cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Stuffed mushrooms can be frozen, but they may become a bit soggy upon reheating. To freeze, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the mushrooms on a baking sheet and heat for about 10 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 mushroom (assuming the recipe makes 25 mushrooms)
- Calories: 60
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Rhubarb Sponge
- Mary Berry Apple Muffins
- Mary Berry Custard Creams
- Mary Berry Chocolate Chip Shortbread
Mary Berry Stuffed Mushrooms
Description
Mary Berry’s Stuffed Mushrooms is made with button chestnut mushrooms, butter, artichoke hearts, mayonnaise, mature Cheddar cheese, and parsley. This tasty stuffed mushrooms recipe creates a delicious appetizer that takes about 30 minutes to prepare and can serve up to 25 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4.
- Prepare the mushrooms: Remove the stalk from each mushroom and scoop out a little of the inside from where the stalk was attached.
- Cook the mushrooms: Heat a large frying pan over high heat and add the butter. When the butter is foaming, add the mushrooms. Cover with a lid, reduce the heat to medium, and fry for 3–4 minutes until all the liquid from the mushrooms has been released. Remove the lid and cook for another 3–4 minutes until the liquid has evaporated. The mushrooms should be tender but still firm. Transfer to a baking sheet, gill side up, and leave until cool enough to handle.
- Make the stuffing: Mix all the remaining ingredients in a bowl and season well with salt and pepper. Spoon a little of the mixture into the scooped-out hollow of each mushroom.
- Bake the mushrooms: Cook in the oven for 5–7 minutes until heated through.
- Serve: Serve the mushrooms immediately on small spoons, as they are a bit tricky to pick up otherwise.
Notes
- Use Fresh Mushrooms: For the best texture and flavor, use fresh button or chestnut mushrooms rather than pre-sliced or old ones.
- Squeeze Out Excess Moisture: After cooking the mushrooms, make sure to let them cool and drain any excess moisture. This prevents sogginess and helps the stuffing stay in place.
- Adjust Cooking Time: Keep an eye on the mushrooms while baking. Overcooking can cause them to become too soft, so remove them as soon as they’re heated through.
- Cool Slightly Before Serving: Let the stuffed mushrooms cool for a minute or two after baking. This makes them easier to handle and helps the stuffing set a bit.
Mary Berry Stuffed Mushrooms