Mary Berry Stuffed Mushrooms

I made these on a random Wednesday when I had precisely half a jar of artichoke hearts staring at me from the fridge and a punnet of chestnut mushrooms on their last leg. It was meant to be a quick snack, but oh my word—they vanished so fast I had to make a second batch before anyone noticed.

To be honest, I didn’t expect much. The ingredient list is so short I thought, surely this won’t taste like much. But the combo of melty mature Cheddar and tangy artichoke in that earthy mushroom shell? Ridiculously moreish.

One note: the first time I made these, I overstuffed them and had a melty lava disaster on the tray. Let me show you how I fixed that—and why this version now lives in my “make again immediately” folder.

Why This One Works So Well

Most stuffed mushroom recipes skip the pre-cook, which is a crime against texture. This one? You pan-fry the mushrooms first—just until their moisture cooks off. That tiny step keeps them meaty, not soggy.

The artichokes bring a tangy brightness that cuts through the richness, and the Cheddar gives it that salty melt you want. The mayonnaise sounds odd, but it melts into the filling and acts like a binder and a cheat’s béchamel. Genuinely genius.

INGREDIENTS + WHY THEY MATTER

• Button Chestnut Mushrooms (500g) – Firm, nutty, and hold their shape better than white mushrooms. I once tried flat caps and they collapsed into a sad puddle.
• A knob of butter – For frying the mushrooms. Adds flavour and helps brown the edges.
• Artichoke Hearts (100g) – Salty, slightly vinegary lift. The brined ones work great as long as they’re properly drained.
• Mayonnaise (2 tbsp) – Acts like an instant creamy binder. I tried swapping it for sour cream once—not the same.
• Mature Cheddar (25g) – Gives the gooey melt and sharpness. Mild cheese just vanishes.
• Chopped Parsley (1 tbsp) – Freshness and a bit of green bite. Optional, but I like the contrast.

Ingredient Swaps That Hold Up

• No Mayo? I tried Greek yoghurt—it works in a pinch, but the tang is more pronounced. Go for full-fat if you do.
• Dairy-Free? I tested with Vegenaise and a DF mature cheddar. Totally edible, but the texture softens more—serve right away.
• Artichoke Haters? Finely chopped sun-dried tomatoes are a brilliant swap. Just use less, as they’re more intense.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mushrooms turned soggy	Didn’t cook off the liquid first	Always pan-fry before baking
Filling spilled everywhere	Overstuffed the caps	Keep the filling level with the rim
Filling was bland	Forgot to season the mix	Salt and pepper the filling generously

HOW TO MAKE MARY BERRY’S STUFFED MUSHROOMS

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
2. Prep the mushrooms – Twist out the stalks and use a small spoon to scoop a bit of extra room in the middle. Don’t dig too deep.
3. Pan-fry – Heat a large frying pan, add butter, then mushrooms. Cover and cook for 3–4 mins. Uncover and cook 3–4 mins more until the liquid’s gone. Set on a tray, gill-side up, to cool slightly.
4. Make the filling – Mix artichokes, mayo, cheese, parsley, salt, and pepper in a small bowl.
5. Stuff – Spoon filling neatly into each mushroom. Don’t heap it—think level spoonfuls.
6. Bake – 5–7 minutes until the tops are bubbly and golden.
7. Serve – Hot, ideally on small spoons or a platter with cocktail sticks. Gone in seconds.

TIPS FROM MY KITCHEN

• I use a melon baller to scoop out the mushrooms—way easier than a knife.
• I line the tray with foil for easier cleanup (especially when cheese melts).
• If you’re prepping ahead, do everything up to stuffing and bake just before serving.
• I sometimes add a pinch of smoked paprika to the filling for a twist.

STORAGE + SERVING

• Fridge – Store in an airtight container for up to 3 days. Best eaten within 24 hours.
• Freezer – Not great. The texture suffers, and the filling can split.
• Reheat – Oven: 180°C for 10 mins. Air fryer: 5–6 mins. Microwave: only if you must—they go a bit rubbery.

Serve with: a glass of crisp white wine, a peppery rocket salad, or just as part of a picky tea board.

FAQs

Q: Can I make these ahead of time?
A: Yes. Prep and stuff them earlier in the day, then bake right before serving.

Q: What mushrooms are best for stuffing?
A: Chestnut mushrooms hold their shape best. Avoid flat mushrooms—they release too much water.

Q: Can I use canned artichokes?
A: Yes, just make sure they’re really well-drained and chopped finely. I press them gently in kitchen paper.

Q: Can I make these in the air fryer?
A: Definitely—5 to 6 minutes at 180°C (350°F) works perfectly. Great for small batches.

Try More Recipe:

• Mary Berry Vegetable Kebabs
• Mary Berry Pan Fried Falafel
• Mary Berry Lamb Tagine
• Mary Berry Chilli Burgers