Skip to content
Giant stuffed mushrooms recipe

Giant stuffed mushrooms recipe

52 ratings

Jamie says: "Hero-ing the mighty Portobello mushroom, this delicious side or veggie main is packed with flavour." See method

  • Serves 8
  • 15 mins to prepare and 55 mins to cook
  • 163 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 onions
  • 2 garlic cloves
  • olive oil
  • 20g pack fresh thyme
  • 8 Portobello mushrooms
  • 50g hazelnuts
  • 50g stale bread
  • red wine vinegar
  • 440g baby spinach
  • whole nutmeg, for grating
  • 60g halloumi (optional)

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 11%
  • Sugars

    5g 5%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 8.8g Protein 7.4g Fibre 3.3g


Jamie Oliver 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and finely chop the onions, peel and finely slice the garlic, and place it all in a large nonstick pan on a low heat with 1 tbsp oil. Strip in most of the thyme leaves and cook for 15 mins, or until softened, stirring regularly.
  2. Meanwhile, peel the mushrooms and remove the stalks, finely chopping the stalks and peeling and adding to the veg pan as you go. Brush the mushrooms with 1 tsp oil, then arrange cup-side up on a large baking tray. Sprinkle with a pinch of black pepper and pop in the oven for 15 mins.
  3. Strip the remaining thyme into a food processor with the hazelnuts, tear in the bread, add 2 tsp oil and blitz into rough crumbs.
  4. Add 1 tbsp vinegar to the veg pan and stir in the spinach (in batches, if needed) with a good grating of nutmeg. Cook for 10 mins, or until any liquid has evaporated. Remove the mushroom tray from the oven and spoon the mushroomy juices into the spinach, then divide the spinach mixture between the mushrooms. Sprinkle over the nutty crumbs, grate over the cheese (if using) and baking for another 20 mins, or until golden.

Get ahead: Stuff the mushrooms and pop in the fridge overnight, ready to bake on the Big Day.

See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.