My chives were the first herb to appear in the garden, mid-April, and now I also have a little parsley, some sage and thyme.
Time to make something herby!
Herby Stuffed Mushrooms
Clean/peel 400g (14 oz) large mushrooms and remove the stems – chop these and put them on one side. Whizz 70g (2 1/2 oz) wholemeal bread (about 1 slice) with a generous handful of fresh herbs in a blender/food mixer and mash in 75g (2 1/2 oz) cream cheese, some salt and black pepper and 1 egg. Mix in the reserved mushroom stems and press the filling into the mushrooms. Drizzle 1 tbsp olive oil over the top and bake for 30 minutes at 180°C. Just before they are done, sprinkle a little grated parmesan over the top.
These can be made as herby or spicy as you wish. Nice as a starter or side dish.
Do you have fresh herbs in your garden?
Yes, I have chives and coriander, and I plant basil for summer. 🙂
I sowed my first basil yesterday too – great for pesto! Thanks for stopping by!
I have never stuffed a mushroom before – but this sure looks good. I might have to give it a go!
You don’t know what you’re missing! 😉
Chives and tarragon are up on their own in pots. But I thinks that’s all. Good for perogies but not much else! Those stuffed mushrooms look really fancy and yummy!! Great photos too!
Thanks – tarragon is one I’m trying to grow this year from seed. No ideas how to use it yet though!
I use when a recipe calls for a herb I don’t have. haha. It is great in salads, like tuna pasta salads etc. I don’t ever really know what to do with it either.
Love stuffed mushrooms and shall follow your recipe exactly! These days I normally use the Portobello mushrooms for stuffing: so meaty and tasty, even if they take a few minutes longer to cook! Am lucky in that in our mild winters I keep my thyme and chives and some parsley, even if they don’t much grow during the period . .
Thyme would be lovely in this dish – parsley too. Great if you can keep them going through the winter. Mine are just showing again.
Let me know your luck from growing that from seed. Some herbs are so picky about that!
I’ll keep you posted!
Yes, I grow a number of herbs: basil, thyme, oregano, dill, parsley. Plus Agastache foeniculum, which used to be grown as an herb – the leaves are edible.
I’ve sown some agastache but it still hasn’t appeared… I shall be interested to find out what it tastes like!
It has an anise taste, the common name is anise hyssop. Leaves are very fragrant.
Thanks. 😀
One of my favourites! I have lots of herbs in the garden. I would always grow herbs even if I didn’t have enough space for vegetables. Christina
Same here! I love chive flowers too – quite hot and peppery.
I wouldn’t be without herbs in the garden – great for cooking with, and I love the seasonality of them too. Mushrooms are a rare treat in our house, my daughter doesn’t like them, so I don’t tend to cook with them. But I think your recipe could suit all of us if I used the herby stuffing with tomatoes for her.
I’ve never tried stuffing tomatoes. Good idea to make both with the same filling! 😀
A yummy way to start using our herbs
So good to start cutting them after months without!
Reblogged this on My Meals are on Wheels.
😀
YUM! My hubby isn’t a mushroom fan so I could make these and have them all to myself. 😉
I will plant a few types of basil this year if the weather ever improves (I grow it indoors, too, but at the moment I don’t have any on the go). I always plant Italian parsley as well. Last year I tried cilantro and had reasonable success.
Treat yourself! 😀
I’m going to try and grow some different types of basil too, instead of only the favourite genovese.
Don’t know whether you can get purple basil and Thai basil: beautifully different both – the purple one also adds to the look of the dish!
I have a small, red-leafed one called “Chianti”, a large-leafed one called “Neopolitan” and a lemon one to sow….
Baking the mushrooms with some herb butter is great too. My herb garden is looking rather tatty at the moment whilst it waits for some sunshine but there are plenty of herbs waiting in the polytunnel to replace the winter casualties!
Sounds very good – garlic butter comes to mind… Hope you get some warm sunshine soon.
Good idea and such an easy recipe! I like mushrooms and cheese. I haven’t got any herbs though 😦 . But I think they must taste good with garlic and onions as well.
Parsley and chives are always sold in the supermarkets and are so tasty… another thing to plant in your garden too! 😉
I bought some chives today but parsley???? I don’t think so 😉
LOL!
Oh, that sounds yummy!
All the perenneal herbs survived – thyme, mint, oregano (just try to kill that one!) sage, tarragon…I know I’ve missed some…
Basils coming soon – if the nights ever stay above 50F!
I sowed some basil under cover, but it’s still a bit too cool at night really. I’m just impatient! 😉
Deliscious Recipe…thanks for posting!
Glad you liked it, and thanks for stopping by!
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These looks delicious! I love any kind of stuffed mushroom, and have a whole box of of them in the fridge that i need to use up right now, so i will try this recipe tonight! Thank you 🙂
Hope you enjoy/enjoyed them! 😉
It’s Happy Hour time over here in Denver, and these look like the perfect after-work treat.
They’d be great as a snack with drinks! Happy “Happy Hour”! 😀
This spring I have fresh parsley, thyme, rosemary, sage, oregano, peppermint, lemon-balmmint
and laurel in my garden – partly in pots. Basil is waiting to be sown … There is so much to do
in the garden…
Have a nice weekend, Cathy!
How wonderful Elisabeth! Enjoy the gardening… time seems to be running away with me this year, it’s all growing so quickly, including the weeds!
I know I could eat quite a few of your stuffed mushrooms…they sound wonderful with your spring herbs.
I think I’m going to have to make them again very soon! 😉
I bet that’s gorgeous! I wonder if it could be adapted slightly to make a nice herby mushroom burger? You’re making me hungry Cathy!! 🙂
Now that’s a good idea! Might try that some time! Let me know if you try it! 😉
Loved the simplicity and practical aspects of this recipe. Look forward to trying it sometimes.
Shakti
Hope you do Shakti. Thanks for stopping by!
We had fresh herbs but unfortunately i forgot to water them…
Oh dear… 😦 Dried are good too!
This is lovely, I’d like to send this recipe to my student daughter, who blogs great recipes for other students on a budget, (Lottie’s little kitchen) I hope thats ok.
That’s fine Julie! One of my first student recipes was mushrooms on toast! 😉
That looks incredible, will have to try!
Hi there. If you do make them, enjoy! 😀