Stuffed black mushrooms

December 9, 2010 (Last Updated: January 11, 2019)

Stuffed black mushrooms

Serves: 4
Cooking Time: 20 mins


  • 2 large potatoes, peeled and chopped
  • 80ml (1/3 cup) fresh cream, warmed
  • 80ml (1/3 cup) butter
  • salt and freshly ground black pepper, to taste
  • 12 large black mushrooms, cleaned
  • 30ml (2 tbsp) olive oil
  • Stuffed black mushrooms
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, seeded and finely chopped
  • 100g mature Cheddar, grated
  • 125ml (½ cup) fresh flat-leaf parsley, finely chopped
  • 30ml (2 tbsp) fresh chives, finely chopped
  • 5ml (1 tsp) fresh thyme leaves



Preheat the oven to 180°C.


Cook the potatoes in plenty of boiling salted water until soft. Drain and mash in a large bowl with the cream and 50ml of the butter. Season, cover and keep warm until needed.


Remove the mushroom stems and reserve. Place the mushroom caps on a baking tray, dot with the remaining butter and bake for 5 minutes.


Finely chop the mushroom stems.


Heat the oil in a large frying pan and sauté the onion, garlic, chilli and chopped mushroom stems until the onion is soft, about 5 minutes. Add the cheese, parsley, chives and thyme and stir to combine.


Combine the potato mixture and the onion mixture in a bowl and spoonb into a piping bag. Using a large nozzle, pipe the potato mixture into the mushroom caps.


Grill the stuffed mushrooms under a hot grill until golden, about 5 minutes. Serve hot with a green salad.



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