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Mary Berry Stuffed Mushrooms Recipe

Mary Berry Stuffed Mushrooms
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Print Recipe

Stuffed mushrooms are a classic British-style appetiser made by filling mushroom caps with a seasoned mixture, often containing cheese, herbs, and breadcrumbs. Mary Berry’s version focuses on balance, keeping the filling moist and flavourful without overpowering the mushrooms themselves. The result is a soft, juicy bite with a lightly golden top.

Ingredients

  • Large closed-cup mushrooms – 12, stalks removed

  • Unsalted butter – 25 g, softened

  • Garlic – 1 clove, finely crushed

  • Fresh parsley – 2 tablespoons, finely chopped

  • Breadcrumbs – 50 g

  • Mature cheddar cheese – 50 g, finely grated

  • Egg – 1 small, lightly beaten

  • Salt – to taste

  • Black pepper – to taste

Instructions

  • Preheat the oven – Set the oven to 190°C (170°C fan) and lightly grease a baking tray.

  • Prepare the mushrooms – Wipe the mushrooms clean and carefully remove the stalks. Place the caps hollow-side up on the tray.

  • Make the filling – In a bowl, mix the softened butter, garlic, parsley, breadcrumbs, grated cheese, and beaten egg until well combined.

  • Season the mixture – Add salt and black pepper, mixing gently to distribute evenly.

  • Fill the mushrooms – Spoon the mixture into each mushroom cap, pressing lightly so the filling sits neatly without spilling.

  • Bake until golden – Place the tray in the oven and bake for 20–25 minutes until the mushrooms are tender and the tops are lightly golden.

  • Rest briefly before serving – Allow the mushrooms to cool for a few minutes so the filling firms slightly.

Find it online: https://maryberrycooks.co.uk/mary-berry-stuffed-mushrooms/