The Cheese and Herb Stuffed Mushrooms recipe is a quick and easy recipe, serving 4 people. Portabello Mushrooms are your best bet and look for the largest and flattest ones, makes it easier to stuff. These work really well as a starter or main course, just add a delicious side to make it a proper meal. It is also an easy one to portion up if you want to serve these at a large gathering, just double the quantities or triple. 

Servings                       4

Prep                             15 minutes

Cooking time                 8 minutes

Ready in                       23 minutes


·         4 large flat portabello mushrooms, cleaned (remove and chop stems into small pieces)

·         1/4 cup/60 mL panko bread crumbs

·         1/4 cup/60 mL cheddar cheese, grated

·         1/2 of a small jar of pimentos, chopped

·         2 tablespoons/30 mL butter

·         1 tablespoon/15 mL fresh thyme, finely chopped

·         1 tablespoon/15 mL fresh oregano, finely chopped

·         2 teaspoons/10 mL fresh rosemary, finely chopped

·         1 clove garlic, minced

·         salt and freshly ground black pepper

·         olive oil


  1. Wash mushrooms and cut off stems. Chop stems finely. Combine bread crumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt and pepper in a food processor and pulse about 15 times. Don’t over process. Stir in chopped pimentos.
  2. Preheat grill for medium-high heat. Once up to heat and right before mushrooms go onto grill, oil grill grates well.
  3. Brush bottoms of mushrooms with olive oil and place 1/2 tablespoon of butter inside. Place on hot grill for about 4 minutes. Remove from grill and stuff with breadcrumb mixture and top with grated cheese. Return to grill and cook an additional 4 minutes.
  4. Once cooked, remove from heat and let stand for 5 minutes. Carefully cut into fourths, and serve. This dish can be served as an appetiser, side or main dish.  If serving as a main dish, serve stuffed mushrooms whole along with fresh salad greens or side dish of choice.

Recipe sourced from The Spruce Eats

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