Mushrooms with Herb Butter Filling

Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 4
  • 6-8 medium brown mushrooms, depending on their size
  • 1 tablespoon olive oil
  • 1 shallot
  • 40 g/ 1.4 oz blanched almonds
  • 2 garlic cloves
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped chives
  • 60 g/ 2.1 oz butter, room temperature
  • a little lemon juice
  • salt and pepper
  1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Lightly brush a casserole form with some oil.
  2. Remove the mushroom stems and chop them very finely. Chop the shallot very finely as well.
  3. Heat the tablespoon olive oil in a pan and cook the shallot for about 2-3 minutes or until soft. Add the chopped mushroom stems and continue cooking for further 2 minutes or until the stems are soft as well.
  4. Place the almonds, the roughly chopped garlic cloves, herbs and the cubed butter in a food processor. Process shortly to obtain a slightly rough paste. Add a little lemon juice and salt and pepper to taste.
  5. Place the mushrooms in the prepared casserole dish and fill them with the almond filling. Bake for about 10 – 15 minutes until they are soft and the butter is melted.
  6. Serve them immediately with baguette and green salad.
Recipe by It's all about home cooking at