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Vegetarian Stuffed Mushrooms With Cream

Vegetarian Stuffed Mushrooms With Cream Recipe

Total Time 35 mins
Servings 8 People


  • 8 (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
  • 4-5 spring onion stems
  • 1 big potato
  • 1 clove of garlic
  • 200ml cream
  • 30g (2 tbsp) butter
  • Salt
  • Freshly ground black pepper


  • Preheat the oven to 180C/360F.
  • Rinse the mushrooms thoroughly under running tab water without submerging them, and pat dry immediately. Carefully hollow the inside of the caps of the mushrooms, saving the stems.
  • Slightly salt the caps and put a small dice of butter in every cap (saving 1tbsp of it). Place them in a baking dish and bake for 10 minutes.
  • Meantime chop finely the spring onions, garlic and mushroom stems. Peel and shred the potato. In a frying pan over medium heat melt the rest of the butter and add the vegetables. Season with some salt and pepper and let them sweat for 10-15 minutes, stirring occasionally, until the potatoes are almost cooked and all the vegetables are soft. Stirring, add the cream and leave for just one minute.
  • Remove the vegetable filling from heat and allow cooling for 5 minutes. Take of the mushroom caps and cool them slightly too. When the vegetable mixture has cooled enough check the seasoning and carefully spoon into every mushroom cap.
  • Return the stuffed mushrooms in the oven for 10-15 more minutes, until the filling is golden.
  • Let the vegetarian stuffed mushrooms with cream cool slightly before serving.