Stuffed Mushrooms

Stuffed Mushrooms

Mushrooms are a fantastic food. They’re low in calories, fat-free, cholesterol-free, and very low in sodium. They’re also a good source of fibre and several vitamins and minerals, including selenium, potassium, copper, and vitamins B2, B3, and B5.


-12 large mushrooms
-1/4 cup finely chopped onion
-1 garlic clove, minced
-1/4 cup dry bread crumbs
-1/4 cup grated Parmesan cheese
-1 tablespoon chopped fresh parsley
-1 tablespoon olive oil
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper


1. Preheat oven to 200 degrees C.

2. Clean mushrooms with a damp paper towel. Remove stems; finely chop stems and set aside.

3. In a small bowl, combine onion, garlic, bread crumbs, Parmesan cheese, parsley, and olive oil. Add salt and pepper, and mix well.

4. Spoon mixture into mushroom caps, and place on a baking sheet.

5. Bake for 10-15 minutes, or until mushrooms are tender and filling is golden brown.

Potential changes & improvements

-Try using different types of cheese, such as cheddar or Swiss.
-Add some chopped bacon or sausage to the filling for extra flavour.
-Try substituting the bread crumbs for crushed crackers or nuts.

What other food it works well with

Stuffed mushrooms go well with a variety of other dishes. Try serving them with grilled chicken or steak, roasted potatoes, or a simple salad.

Common Mistakes

One common mistake is not removing the stems from the mushrooms. The stems can be tough and chewy, so it’s important to remove them before cooking.

Another mistake is not chopping the stems finely enough. If the stems are too large, they will overwhelm the other flavours in the filling.

Nutritional Information

-Calories: 107
-Fat: 7 g
-Saturated Fat: 2 g
-Cholesterol: 10 mg
-Sodium: 220 mg
-Potassium: 431 mg
-Carbohydrates: 8 g
-Fibre: 2 g
-Sugar: 3 g
-Protein: 5 g


-Parmesan cheese

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