’m a huge fan of stuffing fresh mushrooms. They’re just right for all the parties December heralds – combining delicious flavour with a bit of nutrition during the season of overindulgence is always a good thing! These Stuffed Mushroom Appetisers are packed with lovely Italian flavours; and the stuffing mixture works a treat in Peppadew® Piquanté Peppers as well.


Stuffed Mushroom Appetisers

Makes 20


2tbsp extra virgin olive oil, plus more for greasing baking sheet

20 large fresh mushrooms (about 5cm across)

1 red pepper, finely diced

1 shallot, finely diced

1tsp dried oregano

6tbsp Panko breadcrumbs

6tbsp Parmesan cheese

¼ cup chopped fresh Italian parsley

1tsp fine sea salt

1tsp pepper


1 Preheat oven to 200°C. Grease a large, rimmed baking sheet.

2 With a slightly damp kitchen towel, clean mushrooms and carefully pull mushroom stems from caps; set stems aside. Arrange caps stem side down on the prepared baking sheet and bake until they leak liquid, about 10 minutes. Remove from oven and set aside.

3 While caps are baking, cut off stem bottoms, discard, and finely chop stems. Heat the oil in a large skillet over medium high heat. Add the stems and cook, stirring occasionally, until golden brown, 2-3 minutes.

4 Add the pepper, shallot and oregano and cook, stirring occasionally, until the pepper is tender, about 3 minutes. Transfer the mixture to a medium bowl to cool slightly, then stir in the Panko, cheese, parsley, salt and pepper. Turn the mushroom caps over and spoon in the filling, pressing gently and slightly mounding it.

5 Bake until the mushrooms are tender and the stuffing is browned, about 15 minutes. Serve immediately.