Description
Jamie Oliver stuffed mushrooms are oven-baked mushroom caps filled with a savory stuffing made from chopped mushroom stems, garlic, herbs, breadcrumbs, olive oil, and cheese. The mushrooms roast until tender while the topping turns crisp and golden.
Ingredients
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- 400g large mushrooms (button or chestnut)
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- 3 tbsp olive oil
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- Salt and black pepper, to taste
For the stuffing
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- Mushroom stems, finely chopped
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- 2 garlic cloves, finely minced
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- 60g breadcrumbs
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- 40g grated Parmesan or vegetarian hard cheese
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- 2 tbsp fresh parsley, finely chopped
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- 1 tsp dried thyme or oregano
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- Zest of ½ lemon
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- 1 tbsp butter
Instructions
Preheat the oven to 200°C (400°F). Gently twist the stems out of the mushrooms and set the caps aside. Finely chop the stems and keep them ready for the filling.
Heat the butter and 1 tablespoon of olive oil in a pan over medium heat. Add the chopped mushroom stems and cook until softened and most of their moisture has evaporated. This step prevents soggy stuffing.
Stir in the garlic, dried herbs, lemon zest, salt, and pepper. Cook briefly until fragrant, then remove the pan from heat.
Add breadcrumbs, grated cheese, and parsley to the pan. Mix until the stuffing is evenly combined and slightly crumbly but moist.
Arrange the mushroom caps on a baking tray. Spoon the filling generously into each cap, pressing lightly so it holds together during baking.
Drizzle the remaining olive oil over the mushrooms and bake for 18–22 minutes. The mushrooms should be tender, and the tops lightly crisp and golden.
Remove from the oven and allow them to rest for a few minutes before serving. This helps the flavors settle and improves texture.