Cheese Stuffed Mushrooms

Mushrooms Stuffed with Peppers and Cheese

Easy cheese stuffed mushrooms. Yep, these mushrooms are fully loaded. 😋 Works with any large or portobello mushroom. 

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*Post updated September 2023

Come on, who doesn't love a good shroom?

Large flat mushrooms, stuffed with chargrilled peppers, tomatoes, spring onion and a little garlic.

Topped with a mix of Cheddar and Double Gloucester cheeses although you can, of course, use whatever cheese you prefer. Delicious and gluten-free.

If you're vegetarian there are a lot of vegetarian cheeses available so you can still make these and be in cheese heaven!

Nutritional benefits of eating mushrooms

You can't go wrong with mushrooms! They're fat-free, low-sodium, low-calorie, and cholesterol-free. They're also packed with fibre, vitamins, and minerals.

It's just the cheese in this recipe that's not so good, but hey ho!!

Stuffed mushrooms recipe

Preheat the oven to 200°c /400°f or Gas 6 and get yourself two nice large, flat mushrooms.

Never wash the mushrooms, instead, wipe them with a damp paper towel. 

Carefully remove the mushroom stems from the mushroom caps and chop them along with the garlic.

Heat a little olive oil in a frying pan. Add the chopped mushroom stalks and the garlic along with the spring onions. Cook over medium heat.

Stir for a minute or so and then add in the tomatoes and sweet pepper flakes.

Put the mushrooms into a shallow baking dish.

Spoon in the tomato and spring onion mixture and add top with the diced chargrilled peppers.

Mix together the two kinds of cheese and top each mushroom.

Cover the baking tray with foil and put it into the oven to cook for 15 minutes. Remove the foil and back in for a further 5 minutes.

By this time they should be piping hot and the cheese melted. Remove from the oven, and sprinkle over the parsley.

Serve with whatever else you fancy, or just eat them as they are or with a hunk of nice, fresh crusty bread.

You can buy roasted peppers in oil in most supermarkets or over on Amazon. Be sure to buy the ones in oil and not vinegar. 😉

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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English

Yield: 1-2

Author: Jan Bennett

Mushrooms Stuffed with Peppers and Cheese

To serve more, just double the ingredients.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 x large flat mushrooms
• a few chargrilled peppers - from a jar drained from oil and diced
• a few baby tomatoes - quartered
• 2 spring onions - thinly sliced
• 20g Extra matured Cheddar - grated
• 20g Double Gloucester - grated
• 1 garlic clove - very finely chopped
• fresh parsley - finely chopped
• sweet pepper flakes

Instructions

Preheat the oven to 200°c /400°f or Gas 6

1. Carefully remove the stalks from the mushroom caps, finely chop and set aside with the chopped garlic.
2. Heat a little oil in a frying pan and add the chopped mushroom stalks and the garlic along with the spring onions.
3. Stir for a minute or so and then add in the tomatoes and sweet pepper flakes.
4. Put the mushrooms into a shallow baking dish and spoon in the tomato and spring onion mixture.
5. Top with the diced chargrilled peppers.
6. Mix together the two kinds of cheese and top each mushroom.
7. Cover the baking tray with foil and pop it into the oven to cook for 15 minutes.
8. Remove the foil and back in for a further 5 minutes.
9. By this time they should be piping hot and the cheese melted.
10. Remove from the oven, sprinkle over the parsley and serve.

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