Easy Autumnal stuffed mushrooms

These stuffed mushrooms are perfect as a little starter for two and they are so easy but the delicious reward for minimal work is outstanding!


  • 8 large mushrooms
  • 25 g breadcrumbs
  • 1 clove of garlic
  • 50 g pecorino
  • 4 tblsp fresh, flat-leaf parsley
  • 25 g hazelnuts
  • black pepper, olive oil and 1 lemon


  1. Scrub any dirt off the mushrooms and pluck out the stems (save for stock or soup). Place them cap side up on a baking tray, lined with greaseproof paper and brush lightly with good quality olive oil.
  2. Finely chop the parsley and garlic.
  3. Toast the hazelnuts and chop finely, if you have a food processor, chuck the whole lot in and whizz until the mixture is small enough.
  4. Grate both the lemon zest and the Pecorino, set aside 1/4 of the grated cheese.
  5. Combine all the chopped and grated ingredients in a large bowl, add 3 healthy tablespoons of olive oil and 2 teaspoons of pepper. You can add salt if you desire, though the Pecorino is very salty as it is.
  6. Spoon (or lob) the mixture onto the tops of the oiled mushrooms. Finish with a sprinkling of the leftover Pecorino on each shroom and bake for 12 minutes in a 200°c oven.


Top tips: Why not caramelise an onion and place a little onion on each mushroom before you put the topping on? It will add a sweet element to counteract the salty cheese. You could also use Parmesan in place of Pecorino, it has a peppery, yet almost fruity and creamy aftertaste as opposed to a salty bite. Another idea would be to place a spoonful of cream cheese under the topping before baking if you wanted to make it a little more indulgent.


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