Recipes

Easy stuffed mushrooms

Stuffed mushrooms are a fun side to many dishes, and a great entrée for a fancier meal.

You can pack them full of all kinds of things – from cheese, to proteins, to veggies, or a combination of all!

Either use larger portobello mushrooms, or smaller types of mushrooms for a more bite-sized snack.

For this recipe, I used portobello mushrooms so I could stack up a delicious filling! You can alter the ingredients however you wish – feel free to add extra fillings or substitute anything you don’t feel like including.

Start by removing the mushroom stems and finely chopping them. Place the mushroom cups on an oven tray and lightly drizzle with olive oil.

Easy stuffed mushrooms - mushroom cups

Sauté the ingredients (including the chopped mushroom stems) for the stuffing in a pan over medium heat. For my filling I used:

  • Bacon
  • Mushroom stems
  • Onion
  • Garlic
  • Baby spinach
  • Feta cheese
  • Italian herbs

Easy stuffed mushrooms - filling in bowl

Drain as much excess liquid as possible, as this can cause sogginess. Distribute the stuffing amongst the mushroom cups.

Easy stuffed mushrooms - packed with fillings

Sprinkle breadcrumbs on top – this will add some extra texture once baked!

Easy stuffed mushrooms - topped with breadcrumbs

Place in a preheated oven for 10-15 minutes or until the top is golden. Don’t overcook otherwise the mushroom might get soggy. Remove from the oven and serve!

Easy stuffed mushrooms - served on plate

Print Recipe
Stuffed mushrooms
Stuffed mushrooms are a fun side to many dishes, and a great entrée for a fancier meal. You can pack them full of all kinds of things - from cheese, to proteins, to veggies, or a combination of all!
Easy stuffed mushrooms - served on plate
Servings
people
Ingredients
  • 4 portobello mushrooms
  • 3 strips streaky bacon (chopped)
  • 1 cup baby spinach leaves
  • 1/3 cup feta cheese (crumbled)
  • 1/2 small onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 tsp Italian herbs
  • 1 tbsp butter
  • 1 tsp olive oil
  • breadcrumbs
Servings
people
Ingredients
  • 4 portobello mushrooms
  • 3 strips streaky bacon (chopped)
  • 1 cup baby spinach leaves
  • 1/3 cup feta cheese (crumbled)
  • 1/2 small onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 tsp Italian herbs
  • 1 tbsp butter
  • 1 tsp olive oil
  • breadcrumbs
Easy stuffed mushrooms - served on plate
Instructions
  1. Preheat the oven to 180°C fan forced.
  2. Remove stems from mushrooms and finely chop the stems.
  3. Place mushroom cups on baking tray and lightly drizzle with oil.
  4. In a fry pan over medium heat, sauté the garlic, onion, bacon and mushroom stems with butter for 2-3 minutes or until the bacon is cooked.
  5. Add the baby spinach and continue cooking until wilted. Toss in the feta cheese and Italian herbs.
  6. Remove from the heat and strain any excess liquid.
  7. Evenly distribute the mixture amongst the mushroom cups.
  8. Sprinkle breadcrumbs on top of the mushroom cups.
  9. Bake for ~10 minutes or until the tops are golden. Remove from the oven and serve!
Share this Recipe

Isabelle xx

Only registered users can comment.

  1. So, I HATE mushrooms, but my husband loves them. I was looking for a recipe that I could make that I wouldn’t waste food, and this seems to be it! I will probably half this recipe, but my husband will be so happy!

Leave a Reply

Your email address will not be published. Required fields are marked *