Cheese & garlic-filled mushrooms

Fabulous when served with summery cocktails

  • Ready in around 20 minutes
  • Serves 24
  • Easy

Nutrition per serving

  • kcal 110
  • fat 10g
  • saturates 9g
  • carbs 3g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.25g


  • 250g small mushrooms
  • 50g butter
  • 2 garlic cloves, finely chopped
  • 1 large slice white bread
  • 4 tbsp finely grated parmesan (or vegetarian alternative)
  • 3 tbsp chopped chives
  • olive oil


  1. Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.

  2. Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.

  3. Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

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