Stuffed Mushrooms


A real doddle and so perfect for that centre of plate option.

Plentiful in B vitamins and rich in minerals and folate, so generously nutritious and a great vegetarian alternative.

Serves 4







  • 4 large flat mushrooms
  • 4 spring onions, finely chopped
  • 1 sprig of fresh (or dried) thyme
  • 100g wholemeal breadcrumbs (2 or 3 slices of wholemeal bread whizzed round in a blender - see kids note below)
  • 100g brown rice, cooked
  • 150g dolcellata cheese (or any favourite cheese)
  • A sprinkling of black pitted olives (about 3 per mushroom)
  • Olive oil
  • Salt and black pepper


Heat the oven to 200°C. Wipe the mushrooms clean and place in a roasting dish, sprinkle olive oil and the fresh thyme over the top, roast in the oven for 20 minutes.

In a bowl mix the cooked rice, breadcrumbs, spring onions and 2 tablespoons of olive oil. Stir until the oil is well mixed in, then season to taste.

Remove the mushrooms from the oven and pack the stuffing mixture evenly on top of each mushroom (do not worry if some falls to the side, this just creates yummy crispy bits to enjoy).

Break the cheese into small lumps and sprinkle evenly over the top. Place 3 olives on top of each mushroom then return to the oven for another 20 minutes until the topping is golden brown.

Remove and serve with freshly cooked asparagus or a crisp green salad.


Help to prepare this dish by making the breadcrumbs. Get 2 or 3 slices of wholemeal bread and break them up roughly. Put into a blender and whizz round until they are fully crumbed. You can add rainbow colour and extra vitamin C by putting in a handful of chopped parsley and chives if you want to.

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