Herby Stuffed Mushrooms

My chives were the first herb to appear in the garden, mid-April, and now I also have a little parsley, some sage and thyme.

Time to make something herby!

Herby Stuffed Mushrooms


Clean/peel 400g (14 oz) large mushrooms and remove the stems – chop these and put them on one side. Whizz 70g (2 1/2 oz) wholemeal bread (about 1 slice) with a generous handful of fresh herbs in a blender/food mixer and mash in 75g (2 1/2 oz) cream cheese, some salt and black pepper and 1 egg. Mix in the reserved mushroom stems and press the filling into the mushrooms. Drizzle 1 tbsp olive oil over the top and bake for 30 minutes at 180Β°C. Just before they are done, sprinkle a little grated parmesan over the top.


These can be made as herby or spicy as you wish. Nice as a starter or side dish.

Do you have fresh herbs in your garden?

56 thoughts on “Herby Stuffed Mushrooms

  1. Chives and tarragon are up on their own in pots. But I thinks that’s all. Good for perogies but not much else! Those stuffed mushrooms look really fancy and yummy!! Great photos too!

  2. Love stuffed mushrooms and shall follow your recipe exactly! These days I normally use the Portobello mushrooms for stuffing: so meaty and tasty, even if they take a few minutes longer to cook! Am lucky in that in our mild winters I keep my thyme and chives and some parsley, even if they don’t much grow during the period . .

  3. One of my favourites! I have lots of herbs in the garden. I would always grow herbs even if I didn’t have enough space for vegetables. Christina

  4. I wouldn’t be without herbs in the garden – great for cooking with, and I love the seasonality of them too. Mushrooms are a rare treat in our house, my daughter doesn’t like them, so I don’t tend to cook with them. But I think your recipe could suit all of us if I used the herby stuffing with tomatoes for her.

  5. YUM! My hubby isn’t a mushroom fan so I could make these and have them all to myself. πŸ˜‰

    I will plant a few types of basil this year if the weather ever improves (I grow it indoors, too, but at the moment I don’t have any on the go). I always plant Italian parsley as well. Last year I tried cilantro and had reasonable success.

      • Don’t know whether you can get purple basil and Thai basil: beautifully different both – the purple one also adds to the look of the dish!

  6. Baking the mushrooms with some herb butter is great too. My herb garden is looking rather tatty at the moment whilst it waits for some sunshine but there are plenty of herbs waiting in the polytunnel to replace the winter casualties!

  7. Good idea and such an easy recipe! I like mushrooms and cheese. I haven’t got any herbs though 😦 . But I think they must taste good with garlic and onions as well.

  8. Oh, that sounds yummy!
    All the perenneal herbs survived – thyme, mint, oregano (just try to kill that one!) sage, tarragon…I know I’ve missed some…
    Basils coming soon – if the nights ever stay above 50F!

  9. Pingback: Blossom, bees & herbs | The Garden Deli

  10. These looks delicious! I love any kind of stuffed mushroom, and have a whole box of of them in the fridge that i need to use up right now, so i will try this recipe tonight! Thank you πŸ™‚

  11. This spring I have fresh parsley, thyme, rosemary, sage, oregano, peppermint, lemon-balmmint
    and laurel in my garden – partly in pots. Basil is waiting to be sown … There is so much to do
    in the garden…
    Have a nice weekend, Cathy!

    • How wonderful Elisabeth! Enjoy the gardening… time seems to be running away with me this year, it’s all growing so quickly, including the weeds!

  12. I bet that’s gorgeous! I wonder if it could be adapted slightly to make a nice herby mushroom burger? You’re making me hungry Cathy!! πŸ™‚

  13. This is lovely, I’d like to send this recipe to my student daughter, who blogs great recipes for other students on a budget, (Lottie’s little kitchen) I hope thats ok.

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