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Herb-stuffed mushrooms

Australian Gourmet Traveller recipe for herb-stuffed mushrooms.

By Rodney Dunn
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
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Herb-stuffed mushrooms
These little mushrooms are simple to make and so tasty. They can be made ahead of time and are just as good at room temperature as they are warm.


  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 500 gm (about 18) cup mushrooms, stalks finely chopped
  • 5 garlic cloves, finely chopped
  • 35 gm (½ cup) fresh sourdough breadcrumbs
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp coarsely chopped thyme leaves


  • 1
    Heat oil in a large frying pan over medium heat, then sauté mushroom stalks and garlic until fragrant (1-2 minutes). Add breadcrumbs and stir until golden brown (4-5 minutes). Remove from heat, add herbs, season to taste and set aside.
  • 2
    Preheat oven to 180C. Place mushrooms cup-side up on an oven tray, spoon breadcrumb mixture into each, then drizzle with oil and roast until mushrooms are tender (8-10 minutes). Serve warm or at room temperature.


Drink Suggestion: White Bordeaux. Drink suggestion by Max Allen