I was at a cookery event with Aunt Bessie’s this week and they were kind enough to share with us this delicious vegetarian recipe for stuffed mushrooms.
This recipe has a perfect balance of crispy, smooth, sweet and mild flavours. I could have eaten ten of them.
Here’s how to make these festive stuffed mushrooms.
Ingredients
- 8 large flat mushrooms
- 2 shallots
- 25g (1 oz) butter
- 2 tbsp dried cranberries chopped and soaked in boiling water
- 2 tbsp toasted pine nuts
- Leaves from 2 thyme springs
- 2 tbsp white breadcrumbs
- 125g (4.5 oz) soft goat’s cheese
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 200C/390F (180C/355F fan)
- Pull the stalks off the mushrooms and chop finely with the shallots
- Heat the butter and oil in a pan and fry the chopped stalks and shallots for 5 minutes until soft, then leave aside to cool
- Drain the cranberries and add to the mix along with the pine nuts, thyme leaves and breadcrumbs, stir well
- Crumble in the goats cheese, season with salt and pepper and mix well
- Put the mushrooms on a baking sheet and drizzle with live oil, then stuff evenly with the filling
- Season again and bake for 15-20 minutes until tender
- Serve with all the trimmings
Enjoy!
Are you tempted to try these at home?
Here’s that festive stuffed mushrooms recipe again in a printable format:
Festive stuffed mushrooms recipe
These delicious stuffed mushrooms with a hint of cranberry and goat’s cheese make a perfect veggie alternative on Christmas Day.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8
Ingredients
- 8 large flat mushrooms
- 2 shallots
- 25 g (0.88 oz) butter
- 2 tbsp dried cranberries chopped and soaked in boiling water
- 2 tbsp toasted pine nuts
- Leaves from 2 thyme springs
- 2 tbsp white breadcrumbs
- 125 g (4.41 oz) soft goat’s cheese
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 200C/390F (180C/355F fan)
- Pull the stalks off the mushrooms and chop finely with the shallots
- Heat the butter and oil in a pan and fry the chopped stalks and shallots for 5 minutes until soft, then leave aside to cool
- Drain the cranberries and add to the mix along with the pine nuts, thyme leaves and breadcrumbs, stir well
- Crumble in the goats cheese, season with salt and pepper and mix well
- Put the mushrooms on a baking sheet and drizzle with live oil, then stuff evenly with the filling
- Season again and bake for 15-20 minutes until tender
- Serve with all the trimmings
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Emma Smith says
These look lovely and I think they’d make a great side dish too. For a vegan alternative the butter is easy to substitute but any ideas on what to use instead of the cheese? x
Emily Leary says
Yes, they would. Hmm, vegan cream cheese might work as a sub for goats cheese. The brands I’ve tried tend to be a little sweet and soft though, so maybe blitz it with some garlic powder and some raw pine nuts to give it more texture and flavour.
Emma Smith says
Thanks Emily. I’ve never tried vegan cream cheese. I feel quite out of my depth with vegan cooking! Need to find something for visiting vegan family member over Xmas. This could be just the thing.