Stuffed garlic and herb mushrooms

 Stuffed garlic and herb mushrooms


  1. Preheat the oven to 180c/350F/Gas Mark 4.
  2. Arrange the mushroom caps, top down on a baking sheet.
  3. Beat the garlic into the butter and divide 2/3 of the butter between the mushroom caps.
  4. Melt the remaining butter in a pan and add the breadcrumbs. Gently fry until golden then tip into a bowl.
  5. Stir in the thyme, parsley, lemon zest, chopped mushroom stems and season to taste with salt and pepper. Stir in the beaten egg.
  6. Divide the breadcrumb mixture between the mushroom caps.
  7. Bake for 15 mins or until the stuffing is golden brown and the mushrooms are tender. Serve immediately with slices of Genius bread to mop up the juices.
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These delicious gluten and dairy free mushrooms are great as a small meal or a side dish


110g (4oz) (dairy free) butter, softened
4 garlic cloves, finely chopped
6 large flat mushrooms, stems removed and finely chopped
80g (3oz) fresh white Genius breadcrumbs
1 tbsp chopped thyme
1 tbsp chopped parsley
Zest of ½ lemon
Salt and pepper
1 egg, lightly beaten


Time: 15 mins
Serves: 3
Nutrition: n/a