Stuffed Mushrooms by Rick Grant

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Makes 10


  • 250 g floury potatoes (such as Sebago), diced
  • 10 large field mushrooms
  • 4 tablespoons double cream
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped chives
  • 30 g grated tasty cheese
  • 125 ml vegetable stock
  • salt and pepper, to taste
  • chopped chives, to garnish


  1. Preheat the oven to 200ºC/180ºC fanforced.
  2. Bring a medium saucepan of salted water to the boil, then add the diced potatoes and boil for 10 minutes until tender. Drain well and mash until smooth.
  3. Remove the stalks from the field mushrooms and chop finely. Mix the chopped mushroom stalks into the potato mash.
  4. In a small bowl, mix the cream, melted butter and chives together and pour this mixture into the potato mash, mixing well. Season to taste with salt and pepper.
  5. Spoon the potato mixture into the field mushrooms and sprinkle the grated cheese on the top.
  6. Carefully place the filled mushrooms in a shallow, oven-proof dish and pour in the vegetable stock. Cover the dish with a lid (or foil) and cook in the oven for 15–20 minutes, then remove the lid (or foil) and cook for a further 5 minutes under a hot grill, until golden.
  7. Garnish with chopped chives and serve the mushrooms immediately.

Nutritional Analysis

Per serve: fat 8.5 g, saturated fat 5.5 g, protein 2.1 g, carbohydrate 3.8 g, sodium 684 mg, energy 422 kJ (101 Cal), GI high

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.