Christmas Stuffed Mushrooms


Prep time: 
15 minutes
Cooking time: 
20 minutes


A feast all in one mushroom! This is a hearty choice for vegetarians for a holiday meal.


  • 60 g dried cranberries, roughly chopped
  • 50 g slightly salted butter
  • 1 tbsp olive oil for drizzling
  • 10 portobello mushrooms
  • 4 shallots finely chopped
  • 100 g walnuts
  • 3 thyme sprigs, leaves only
  • 50 g fresh white breadcrumbs
  • 125 g soft goat's cheese
  • pinch salt and pepper to taste
  • spray oil


  1. Preheat the oven to 200C/390F (180C/355F fan)
  2. Put the cranberries in a heat-safe bowl and cover with boiling water. Set aside to soak.
  3. Arrange 8 of the mushrooms on a greased baking tray. Pull the stalks out and chop the stalks finely, along with the two remaining mushrooms.
  4. Melt the butter and oil in a large frying pan over a medium-high heat.
  5. Add the finely chopped mushrooms and shallots. Fry for 5 minutes until soft, stirring regularly. Take the pan off the heat
  6. Drain the cranberries and add to the mix along with the finely chopped walnuts, thyme, breadcrumbs and a pinch of salt and pepper.
  7. Mix well. Taste and season further, if needed. Remeber that the goat's cheese will bring some saltiness too.
  8. Retrieve your tray of mushrooms and spritz with spray oil.
  9. Spoon your filling into the mushrooms
  10. Crumble in the goat's cheese on top of the mushrooms. Season with a little more salt and pepper and give a final spritz of oil.
  11. Bake for 15 minutes until the mushrooms are tender and the top of the filling a little crisp.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development