Pasquale’s Stuffed Mushrooms

These bursting with flavour mushrooms are a definite crowd pleaser. In our home, they usually turn up for special family gatherings, such as Easter or Christmas. However, we occasionally like to bring them out for the odd dinner party or mid week meal. Just for something different. Depending on their size, they can be a meal unto underestimate their heartiness at your own risk! Serves 2.


  • 2 medium sized field mushrooms (approx 10cm)
  • 1-2 button mushrooms, finely chopped
  • 1/2 small red capsicum, finely chopped
  • 2 garlic gloves, finely chopped
  • 55g bread crumbs (fresh or packet)
  • 35g grated parmesan cheese
  • olive oil
  • pinch of salt
  • ground black pepper
  • parsley (fresh or dried)
  • 2 knobs of butter
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  1. Remove stalks from field mushrooms and finely chop, along with button mushrooms. Also finely chop garlic and capsicum.
  2. Line a medium frying pan with olive oil. Lightly fry garlic on medium heat for a few seconds, before adding capsicum. Stir while cooking, taking care not to burn the garlic. Once slightly soft, add finely chopped mushrooms and cook, giving the occasional stir, until all ingredients have softened.
  3. Add the bread crumbs and stir quickly to incorporate. Remove from heat and place mixture in a bowl.
  4. Add parmesan, a small pinch of salt, a few shakes of pepper and some parsley. Combine well using your fingers. Taste the mixture and adjust flavours/spices
    if desired. If you find the flavours too strong, add more breadcrumbs.
  5. Stuff the mushrooms with the mixture and place on a greased tray. Top with a knob of butter and cook in a 180◦c oven for 15-20 minutes until filling is golden and mushroom is cooked through.

Tags: Fresh Produce

Why we like it

They are hearty, plump and full of flavour.

How we Eat It

Depending on the size of the field mushrooms, we have served them as appetisers, eaten them as an entrée or as a main with a side of salad or veggies. You can get adventurous and mix up the combination by adding cubes of speck or cherry tomatoes.

Pasquale's top 3 Tips

  1. Careful not to burn the garlic or breadcrumbs.
  2. Taste your mixture and adjust the flavours to suit your palette.
  3. Don’t be afraid to pack that mixture in and stuff the mushrooms well, especially if they are large. This way you’ll have an even distribution of stuffing and mushroom with every mouthful.

We Recommend

  • Field Mushrooms

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    Fresh Produce Aisle

  • Forestway Fresh Grated Parmesan Cheese

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    Cheese Fridge

  • Red Capsicum

    Find it at:
    Fresh Produce Aisle