by Ellis Barrie

Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy.

Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt.

Main course


Mushrooms should be stored in a breathable container. Condensation can cause them to spoil more quickly. A paper bag, or a damp paper towel, covering the mushrooms will help them stay fresh for longer. Mushrooms that are slightly wrinkled are fine to eat. When mushrooms begin producing their own liquid or have soft, brown spots or mould, then they are past their best.


Portobello mushrooms have a robust meaty texture making them good for roasting, baking and stuffing. They are great for barbecuing, too – just dot with butter, crushed garlic, herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic.