Roll a couple of leaves of fresh basil tight together and slice with a sharp knife; cut up your cheese into approximately the size of the ‘opening’ of the mushroom.

Pre-heat oven to about 120 degrees Celcius.

Wipe the mushrooms clean with kitchen paper towel if necessary and gently remove the stalk, trying to avoid cracking the mushroom whilst doing so. (see above :p)


Assemble in an oven dish on top of a baking sheet. These are very likely to leak, so the use of a baking sheet is advisable unless you enjoy cleaning up messes.

Cook for about 10 minutes or until the cheese melts and the mushroom starts to brown. I prefer a mushroom that hasn’t been cooked for very long, but if you prefer them to be cooked thoroughly you might consider cooking the mushrooms alone for a few minutes prior to stuffing.


stuffed button mushrooms with either Asiago (or mature cheddar / Red Leicester mmmm) and chopped basil (vegetarian option)


Asiago and pancetta

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