This delicious Mary Berry Stuffed Mushrooms recipe is prepared using baby mushrooms, butter, garlic, breadcrumbs, and Parmesan cheese. This savory stuffed mushrooms recipe is a perfect appetizer or side dish that takes about 35 minutes to prepare and can serve up to 6 people.
Mary Berry Stuffed Mushrooms Ingredients
- 1 1/2 lb. baby mushrooms
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1/4 c. breadcrumbs
- Kosher salt
- Freshly ground black pepper
- 1/4 c. freshly grated Parmesan, plus more for topping
- 4 oz. cream cheese, softened
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1 tbsp. freshly chopped thyme
How To Make Mary Berry Stuffed Mushrooms
- Prepare the mushrooms: Preheat the oven to 400°F (200°C) and grease a baking sheet with food spray. Remove the stems from the mushrooms, roughly chop them, and place the caps on the prepared baking sheet.
- Cook the mushroom stems: Melt the butter in a medium-sized pan over medium heat. Add the chopped mushroom stems and cook for about 5 minutes, or until most of the moisture has evaporated.
- Add garlic and breadcrumbs: Stir in the minced garlic and cook for 1 minute until fragrant. Add the breadcrumbs and toast them for about 3 minutes, then season with kosher salt and freshly ground black pepper to taste.
- Prepare the filling: Remove the pan from heat and let the mixture cool slightly. In a large bowl, combine the cooked mushroom stems, grated Parmesan, cream cheese, chopped parsley, and chopped thyme. Season with additional salt and pepper to taste.
- Fill the mushroom caps: Fill each mushroom cap with the prepared filling, pressing down slightly to pack it in. Sprinkle additional grated Parmesan on top of each filled mushroom.
- Bake and serve: Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the tops are golden brown. Garnish with additional chopped parsley before serving and enjoy your delicious Mary Berry Stuffed Mushrooms.
Recipe Tips
- Enhance the flavors: After filling the mushroom caps, sprinkle a pinch of smoked paprika on top for a subtle smoky kick.
- Make it creamy: Mix a tablespoon of sour cream into the filling for an extra creamy texture and tangy flavor.
- Add crunch: Before baking, sprinkle finely chopped toasted nuts, like almonds or pecans, over the stuffed mushrooms for added crunch.
- Make it spicy: For a bit of heat, add a dash of cayenne pepper or a pinch of red pepper flakes to the filling mixture.
What To Serve With Stuffed Mushrooms
Serve your savory Mary Berry Stuffed Mushrooms with a crisp spinach salad tossed with balsamic vinaigrette, roasted garlic mashed sweet potatoes, and a side of garlic herb focaccia bread.
For a unique pairing, consider serving them alongside stuffed mini bell peppers or creamy avocado salsa.
How To Store Stuffed Mushrooms
To Refrigerate: Store the stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Make sure they are cooled completely before storing.
To Freeze: Freezing is not recommended as mushrooms may become mushy when thawed, affecting their texture and taste.
How To Reheat Stuffed Mushrooms
In The Oven: Preheat the oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet and bake for about 15-20 minutes until heated through. For extra crispiness, broil for 1-2 minutes.
In The Microwave: Place the stuffed mushrooms on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 1-2 minutes until heated through.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Arrange the stuffed mushrooms in a single layer in the air fryer basket and air fry for 5-7 minutes until heated through and crispy on the edges.
Frequently Asked Questions
Can I prepare the filling ahead of time?
Yes, you can prepare the filling up to 24 hours in advance. Store it covered in the refrigerator. Fill the mushroom caps just before baking for the best texture and flavor.
What can I substitute for cream cheese in this recipe?
You can substitute softened goat cheese or ricotta cheese for cream cheese. These alternatives will provide a slightly different flavor profile but will still complement the mushrooms well.
Mary Berry Stuffed Mushrooms Nutrition Facts
Amount Per Serving
- Calories 50
- Total Fat 3g
- Saturated Fat 0.7g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 85mg
- Total Carbohydrate 3g
- Dietary Fiber 1g
- Total Sugars 1g
- Protein 4g
Try More Mary Berry Recipes:
Mary Berry Stuffed Mushrooms
Description
This delicious Mary Berry Stuffed Mushrooms recipe is prepared using baby mushrooms, butter, garlic, breadcrumbs, and Parmesan cheese. This savory stuffed mushrooms recipe is a perfect appetizer or side dish that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 400°. Use food spray to grease a baking sheet. Take the stems off of the mushrooms and chop them up roughly. Put the caps of the mushrooms on a baking sheet.
- Melt butter in a medium-sized pan over medium heat. Add chopped mushroom stems and cook for 5 minutes, or until most of the water is gone. Add the garlic and cook for 1 minute, until it smells good. Then, add the breadcrumbs and let them toast for 3 minutes. Add salt and pepper to taste. Take it off the heat and let it cool down a bit.
- Mix the mushroom stems, Parmesan, cream cheese, parsley, and thyme together in a big bowl. Add salt and pepper to taste. Fill the mushroom caps with the filling, and then put more Parmesan on top.
- Twenty minutes later, the mushrooms should be soft and the tops should be brown.
Serve with parsley on top.