Try these stuffed mushrooms, then check out our mushroom risotto, mushroom stroganoff, mushroom soup and more mushroom recipes. For more stuffed veg ideas, try our stuffed tomatoes, stuffed vine leaves and Moroccan stuffed peppers.


  • 2 tbsp olive oil
  • 6 large portobello mushrooms
  • 2 tbsp butter
  • 1 leek, washed and chopped
  • 4 sprigs thyme, leaves picked
  • 2 cloves garlic, chopped
  • 100g soft white breadcrumbs
  • 100g lancashire, cheshire or cheddar cheese, crumbled or finely grated


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Remove the stalks from the mushrooms with a small knife, and rub the caps all over with oil. Season well, and put gill-side up on a baking tray. Roast for 15 minutes while you make the filling.

  • STEP 2

    Heat the butter in a frying pan until foaming then fry the leeks for 8-10 minutes or until tender. Finely chop the mushroom stalks and add to the leeks. Add the thyme and garlic, and fry for another 6-8 minutes or until everything has softened. Tip into a bowl, and stir in the breadcrumbs, cheese and some seasoning. Add a drizzle more oil if the breadcrumbs are looking a little dry.

  • STEP 3

    Add the filling to the middle of the mushrooms, piling it up slightly, and pressing it into the middles to secure. Transfer back to the oven and cook for 10-15 minutes or until the cheese has melted, the mushrooms are tender and the tops are lightly golden.

Discover more of our favourite mushroom recipes

Easy Omelette Recipe with Mushroom and Cheese


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings