Cheese & Herbs Stuffed Mushrooms

cheese and herbs stuffed mushrooms

These cheese and herb stuffed mushrooms deliver incredible flavour for the perfect fuss-free dinner.


  • 3 large portobello mushrooms
  • For the filling
  • 1 shallot, chopped
  • 100g of spinach
  • 250g of mascarpone cheese
  • Salt and pepper
  • Handful of grated cheese

For the crumb top

  • 60g of Keto Hana Coconut & Almond granola
  • 1 tbsp of olive oil
  • Pinch of salt
  • 1⁄2 tsp of thyme
  • 2 tbsp of chopped parsley

How to make cheese and herb stuffed mushrooms

  1. Caramelise your shallots, add your spinach until wilted – season with salt and pepper. Add this to the mascarpone cheese and mix until well combined, add grated cheddar cheese and mix.

  2. Remove the stalk of the mushroom and fill the insides with this cheese mix.

  3. Blend the Keto Hana granola and mix with herbs, oil and salt.

  4. Layer in the top of the mushrooms and bake for about 15 min at 180C until golden, cheese is melting and mushrooms are soft.


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