Nutritional Info

Nutrition Facts

Serving Size 1 (34g)

Calories 40
Calories from Fat 16 (39%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 6.1mg 2%
Sodium 112.2mg 5%
Potassium 58mg 1%
Total Carbohydrate 2.4g 1%
Dietary Fiber 0g 0%
Sugars 2.2g
Protein 3.5g 7%

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Baked Stuffed Garlic Mushrooms

100% would make this recipe again!
Recipe Description
Serve these succulent stuffed mushrooms with warm, crusty bread.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
6 Clove(clv)  garlic, finely chopped
7 3/50 Gram(g)  butter, melted
1   lemon, juiced
7 377/400 Gram(g)  stilton cheese, crumbled
6 177499999999999/1000000000000000 Gram(g)  walnuts, chopped
7 3/50 Gram(g)  white breadcrumbs
1 153/200 Gram(g)  parmesan cheese, freshly grated
1 Pinch(pn)  salt, to taste
12 Teaspoon(t)  fresh parsley, chopped
1 Pinch(pn)  black pepper, ground
31 77/100 Gram(g)  chestnut mushrooms
7 377/400 Gram(g)  fromage frais, or greek yogurt
7 Bunch(bn)  fresh herbs, chopped
15 Teaspoon(t)  dijon mustard


Preheat the oven to 400°F.  Place the mushrooms in an ovenproof dish and sprinkle half the garlic over them.  Drizzle with 50g of the butter and the lemon juice.  Season with salt and pepper, and bake for 15 to 20 minutes.  Remove from the oven and leave to cool.  Cream the crumbled stilton with the chopped walnuts and mix in 2 tbsp of the breadcrumbs.  Divide the stilton mixture among the chestnut mushrooms.  To make the sauce, mix the fromage frais with the chopped fresh herbs and the Dijon mustard, until thoroughly combined.  Preheat the grill or broiler.  Mix the remaining garlic, breadcrumbs and melted butter together.  Stir in the grated Parmesan and chopped, fresh parsley and season with plenty of ground black pepper.  Cover the mushrooms with the breadcrumb mixture and grill, or broil, for about 5 minutes, or until crisp and browned.  Serve immediately with the sauce.

Additional notes


This is a great recipe, however, I left out the walnuts.

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