Mary Berry’s Stuffed Mushrooms is made with button chestnut mushrooms, artichoke hearts, mature Cheddar, mayonnaise, parsley, and a knob of butter. This delicious stuffed mushroom recipe creates a tasty appetizer that takes about 25 minutes to prepare and can serve up to 6 people.
This Stuffed Mushrooms Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Stuffed Mushrooms Ingredients:
- 1lb 2oz (500g) button chestnut mushrooms
- A knob of butter
- 4oz (100g) artichoke hearts in brine or oil, drained and finely chopped
- 2 tbsp mayonnaise
- 1oz (25g) mature Cheddar, finely grated
- 1 tbsp chopped parsley
How To Make Mary Berry Stuffed Mushrooms?
- Preheat the oven: Set the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Prepare the mushrooms: Remove the stalks from the mushrooms and scoop out a bit of the inside where the stalks were attached.
- Cook the mushrooms: Heat a large frying pan over high heat, add the butter, and when it foams, add the mushrooms. Cover the pan with a lid, reduce the heat to medium, and fry for 3–4 minutes until the mushrooms release their liquid. Remove the lid and cook for another 3–4 minutes until the liquid evaporates. The mushrooms should be tender but still firm. Transfer them to a baking sheet, gill side up, and allow them to cool until they are easy to handle.
- Prepare the filling: In a bowl, mix the finely chopped artichoke hearts, mayonnaise, grated Cheddar, and parsley. Season well with salt and pepper.
- Stuff the mushrooms: Spoon the mixture into the scooped-out hollow of each mushroom.
- Bake: Place the stuffed mushrooms in the oven and cook for 5–7 minutes until heated through.
- Serve: Serve the mushrooms immediately on small spoons for easy handling.
Recipe Tips:
- Use Fresh Mushrooms: Fresh, firm mushrooms will hold their shape and won’t get too soggy when cooked.
- Drain Artichokes Well: Drain the artichokes completely to keep the filling from becoming watery.
- Don’t Overstuff: Avoid filling the mushrooms too much to prevent the filling from spilling out while baking.
- Cook Mushrooms Until Dry: Make sure to cook the mushrooms until all the liquid is gone to keep them from getting soggy.
- Serve Hot: Serve the mushrooms right away for the best taste and texture.
What To Serve With Stuffed Mushrooms?
This creamy, cheesy Stuffed Mushrooms pairs well with a fresh green salad, garlic bread, roasted vegetables, or a light pasta dish. It can also be served alongside grilled chicken, baked fish, risotto, or mashed potatoes for a delicious dinner.
How To Store Leftovers?
- Refrigerate: First, let the leftover Stuffed Mushrooms cool to room temperature. Then, place them in an airtight container and refrigerate. They can be stored in the fridge for up to 3 days.
- Freeze: It’s not recommended to freeze Stuffed Mushrooms as the texture of the mushrooms can become mushy after thawing. Freezing may also cause the filling to become watery, affecting the overall taste and quality.
How To Reheat Leftovers?
- In The Oven: Preheat the oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet, cover with foil, and heat for 10-15 minutes until warmed through.
- In The Microwave: Place the stuffed mushrooms on a microwave-safe plate, cover with a microwave-safe lid, and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Arrange the stuffed mushrooms in a single layer and air fry for 5-7 minutes until heated through and crispy on the edges
Mary Berry Stuffed Mushrooms Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 80 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
More Mary Berry Recipe:
- Mary Berry Vegetable Kebabs
- Mary Berry Pan Fried Falafel
- Mary Berry Lamb Tagine
- Mary Berry Chilli Burgers
- Mary Berry Persian Rice
Mary Berry Stuffed Mushrooms
Description
Mary Berry’s Stuffed Mushrooms is made with button chestnut mushrooms, artichoke hearts, mature Cheddar, mayonnaise, parsley, and a knob of butter. This delicious stuffed mushroom recipe creates a tasty appetizer that takes about 25 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Prepare the mushrooms: Remove the stalks from the mushrooms and scoop out a bit of the inside where the stalks were attached.
- Cook the mushrooms: Heat a large frying pan over high heat, add the butter, and when it foams, add the mushrooms. Cover the pan with a lid, reduce the heat to medium, and fry for 3–4 minutes until the mushrooms release their liquid. Remove the lid and cook for another 3–4 minutes until the liquid evaporates. The mushrooms should be tender but still firm. Transfer them to a baking sheet, gill side up, and allow them to cool until they are easy to handle.
- Prepare the filling: In a bowl, mix the finely chopped artichoke hearts, mayonnaise, grated Cheddar, and parsley. Season well with salt and pepper.
- Stuff the mushrooms: Spoon the mixture into the scooped-out hollow of each mushroom.
- Bake: Place the stuffed mushrooms in the oven and cook for 5–7 minutes until heated through.
- Serve: Serve the mushrooms immediately on small spoons for easy handling.
Notes
- Use Fresh Mushrooms: Fresh, firm mushrooms will hold their shape and won’t get too soggy when cooked.
- Drain Artichokes Well: Drain the artichokes completely to keep the filling from becoming watery.
- Don’t Overstuff: Avoid filling the mushrooms too much to prevent the filling from spilling out while baking.
- Cook Mushrooms Until Dry: Make sure to cook the mushrooms until all the liquid is gone to keep them from getting soggy.
- Serve Hot: Serve the mushrooms right away for the best taste and texture.
Mary Berry Stuffed Mushrooms