Triple cheese & tarragon-stuffed mushrooms

Method 1

Ingredients

4large Portobello mushrooms

3 tbsp ricotta

30g parmesan

or vegetarian alternative, grated

30g grated mozzarella

or cheddar

1 tbsp tarragon

leaves (optional)

rocket

salad, to serve

step 1

Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.

step 2

Remove from the tray with a spatula, season and serve with a rocket salad.

Method 2

🧾 Ingredients (Serves 4 as a starter / 8 as canapés)

🧀 For the filling:

100g (3.5 oz) cream cheese (full-fat for best texture)

50g (1.75 oz) goat’s cheese (or feta, for a tangy note)

50g (1.75 oz) grated hard cheese (Gruyère, mature cheddar, or Parmesan)

1 small garlic clove, finely minced or grated

1 tbsp fresh tarragon, finely chopped (or 1 tsp dried)

Salt and black pepper, to taste

🍄 For the mushrooms:

12 medium-sized mushrooms (e.g., chestnut, cremini, or button), stalks removed

1–2 tsp olive oil or melted butter (for brushing)

Optional garnish:

Extra grated cheese for topping

Chopped parsley or tarragon leaves to finish

👩‍🍳 Instructions

1. Prep the mushrooms

Preheat your oven to 200°C (390°F) or 180°C fan.

Clean the mushrooms with a damp cloth and remove the stalks (save for soups or stocks).

Lightly brush the mushroom caps with olive oil or melted butter.

Place them hollow side up on a baking tray lined with parchment.

2. Make the filling

In a bowl, combine:

Cream cheese

Crumbled goat’s cheese

Grated hard cheese

Garlic

Chopped tarragon

Mix until smooth and season with salt and black pepper.

3. Stuff the mushrooms

Spoon the cheese mixture into each mushroom cap, mounding slightly.

Optionally, sprinkle a little extra cheese on top for a golden crust.

4. Bake

Bake in the preheated oven for 15–20 minutes, or until:

Mushrooms are tender

Filling is hot and lightly golden on top

5. Garnish and serve

Sprinkle with chopped parsley or a few tarragon leaves.

Serve warm — perfect with crusty bread, salad, or as part of a grazing board.

📝 Tips & Variations:

Add breadcrumbs or crushed walnuts on top for crunch.

Use blue cheese in place of goat’s cheese for a bolder flavor.

For larger gatherings, use button mushrooms and pipe the filling for neat presentation.

Comments

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