Juicy mushroom caps baked beneath a stretchy cheese crust with garlic and herbs — a fragrant warm appetiser that comes together in just half an hour. With only a handful of ingredients, it delivers plenty of flavour: serve it at a family dinner, for drinks with friends, or as a light side dish for meat or poultry.
Ingredients
- Large mushrooms — 500g (1.1 lb)
- Hard cheese — 150g (5.3 oz)
- Sour cream — 2 tbsp
- Garlic — 2 cloves
- Parsley — 10g (0.4 oz)
- Vegetable oil — 1 tbsp (for the baking dish)
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Bread crumbs — 2 tbsp (optional)
Step-by-Step Recipe
- Preheat the oven to 200°C (392°F). Lightly grease a baking dish or tray with oil.
- Quickly rinse the mushrooms or wipe them clean with a damp towel. Carefully twist the stems away from the caps.
- Finely chop the stems. Crush and mince the garlic. Chop the parsley.
- Grate the cheese finely. In a bowl, combine the chopped stems, 2/3 of the cheese, sour cream, garlic, half the parsley, salt, and pepper until the filling is smooth and well mixed.
- Arrange the caps on the tray and fill them with the mixture, mounding it slightly.
- Sprinkle with the remaining cheese and, if using, the breadcrumbs for a crisp golden top.
- Bake for 15-18 minutes, until the mushrooms are tender and the topping is golden.
- Serve hot, finished with the remaining parsley.
Nutritional Value
| Item | Per serving |
|---|---|
| Calories | 165 kcal |
| Protein | 11 g |
| Fat | 12 g |
| Carbohydrates | 4 g |
| Fibre | 1.5 g |
| Sugars | 2 g |
| Sodium | 320 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Choosing mushrooms: go for medium to large caps with dry, firm skin and pale gills — they hold their shape better in the oven.
- Cheeses: gouda, maasdam, cheddar, mozzarella, or a blend all work well. For a deeper flavour, add a little Parmesan.
- Without sour cream: swap in thick Greek yoghurt, soft cream cheese, or half the amount of mayonnaise, plus a pinch of paprika.
- Add-ins: sautéed shallot, tiny bacon cubes, spinach, sweet paprika, or a pinch of chilli all work beautifully.
- Air fryer: cook at 180°C (356°F) for 10-12 minutes. Keep an eye on the crust so it doesn’t dry out.
- Lower-calorie version: replace some of the cheese with cottage cheese or ricotta, and leave out the breadcrumbs.
Frequently Asked Questions
Can I make these on the stovetop without an oven?
Yes. Arrange the stuffed caps in a skillet, add a couple of tablespoons of water, cover, and cook over medium heat for 8-10 minutes until tender. Uncover at the end so the cheese can brown.
What can I use instead of sour cream in the filling?
Use Greek yoghurt, soft cream cheese, ricotta, or a little mayonnaise. For balance, add a pinch of salt and a few drops of lemon juice.
How should I store leftovers and reheat them?
Let the mushrooms cool, transfer them to a container, and refrigerate for up to 2 days. Reheat in the oven at 170°C (338°F) for 6-8 minutes, or use the microwave in short bursts to avoid drying them out.