These simple herb-stuffed mushrooms are filled with herb butter filling and made without cheese. They are an incredibly aromatic appetizer, side dish, or light meal.ย
These herb-stuffed mushrooms without cheese are filledย with a melt-in-the-mouth, aromatic herb butter and almond filling.
I cannot even remember how often I have cooked this herbed mushroom recipe since discovering it a few years ago. I was looking for something herby that would allow me to use some of the herbs that had just started growing in my garden, and I came across the recipe in a vegetarian book that I had bought several years ago, out of which I had never cooked anything before.
This easy recipe was a total hit. It is one of those rare recipes that, once developed to suit your own taste perfectly, becomes a staple in the kitchen.
Try more stuffed veggie recipes, such as Stuffed Peppers - without Rice, Stuffed Peppers with Feta, Vegetarian Stuffed Vine Leaves with Rice, or Vegan Stuffed Cabbage Rolls with Sweet Potatoes.
Herbs for mushrooms
To make the filling, I use whatever herbs I happen to have in the garden: parsley, thyme, rosemary, chives, sage, savory... you name it. They all fit the mushrooms perfectly. I either use a mixture of many or maybe just a couple of them.
Thyme, sage, or even savory are really standard herbs to use for mushroom dishes, but any herb tastes great when combined with the mushrooms.
For this simple recipe, fresh herbs are best. You can also use frozen herbs; it's not optimal, but it's OK.
Whatever you do, don't use dried herbs; they are not suitable for this recipe.
See the recipe card for full information on ingredients and quantities.
What mushrooms to use?
I recommend using brown mushrooms. When baked, they keep their form better than the white ones.
I used medium-sized ones, but I find that keeping the balance between the amount of filling and the number of mushrooms to be stuffed is a bit difficult, so-called โmediumโ mushrooms come in such different sizes around here; sometimes their opening is wide, sometimes not.
If you happen to have too much filling, don't worry; eat it on bread or stuff a tomato with it.
Make some Spanish Mushrooms, too; you will love them!
Variations
Use ready-made herb butter from the store to make the herbed mushrooms without cheese. Or use another herb butter recipe, for instance, my recipe for herb butter, which is amazing.
You can also mix butter with some pesto.
Or you could use wild garlic, if in season and available.
Leftover herb butter
If you like, you can make a larger batch of the butter.
It will keep in the fridge for several days in an airtight container.
You can also freeze it in small portions; it will keep for at least 2-3 months.
Herb-Stuffed Mushrooms (No Cheese)
Ingredients
- 6-8 medium brown mushrooms depending on their size
- 1 tablespoon olive oil
- 1 shallot
- โ cup ground almonds
- 2 garlic cloves
- 3 tablespoons chopped parsley Note 1
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped chives
- ยผ cup butter room temperature
- a little lemon juice
- fine sea salt and pepper
Instructions
- Preheat the oven to 350ยฐF/ 180ยฐC. Lightly brush a casserole form with some oil.
- Chop: Remove the mushroom stems and chop them very finely. Chop the shallot very finely as well.stems from 6-8 medium brown mushrooms + 1 shallot
- Cook vegetables: Heat the olive oil in a non-stick pan and cook the shallot for about 2-3 minutes or until soft. Add the chopped mushroom stems and continue cooking for a further 2 minutes or until the stems are soft.1 tablespoon olive oil
- Filling: Place the almonds, the roughly chopped garlic cloves, herbs, and 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.โ cup ground almonds/ 40 g + 2 garlic cloves + 3 tablespoons chopped parsley + 1 tablespoon chopped thyme + 1 tablespoon chopped rosemary + 1 tablespoon chopped chives + ยผ cup butter/ 60 g + a little lemon juice + fine sea salt and pepper
- Bake: Fill the mushroom caps and place them in the prepared casserole dish. Bake for about 10 โ 15 minutes until they are soft and the butter is melted.
- Serve immediately with baguette and salad, for instance.
Simon says
I think I will try to make one recipe from each of my cookbooks i already. this has really challenged me. So nice
Adina says
Thank you, Simon. I am still not finished with my books, I think I bought another 30 since writing that post. It's an addiction! ๐
Evi @ greenevi says
Mushrooms, almonds, garlic, lemon and fresh herbs....this recipe has my name on it! I love it ๐
Seriously, what a great combo, I bet these little mushrooms taste amazing.
BTW 130 books? Wow!!!
Sissi says
You are reading my mind, Adina! I have such a jungle of herbs on my balcony and appreciate so much new recipes calling for a lot of herbs. I love everything about this recipe! The mushrooms look really fantastic.
(I stopped counting my cookbooks a long time ago when their number scared me... but I have never stopped buying them ! Also from time to time I try to cook something from every book I own.... In vain!).
Monica says
I haven't made stuffed mushrooms in ages! This looks wonderful and I really like that vibrant herb filing.
Anu - My Ginger Garlic Kitchen says
Love recipes made with mushrooms and this one with the green herb filling sounds really indulging. I bet they tasted divine.
Anca says
They look delicious, it's a shame the little ones don't like mushrooms. I wasn't keen on mushrooms as a kid, but now I would eat them daily, this is how much I love them. Maybe it will be the same for them.
Jess @ Sweetest Menu says
Eeekkk I love love love mushrooms! And with herb butter filling?? Oh my. I need to try these!!
Anne|Craving Something Healthy says
I am completely guilty of collecting cookbooks and never making anything from them ๐ I like to pick one up when I travel to new places with interesing cuisines. I think I will try to make one recipe from each of my 100+ books too!. Love this recipe, and pinned it later!
Brie says
Wow 130 cookbooks! The internet is stuffed full of recipes but isn't there something so special about thumbing through the sauce splattered pages of a good cookbook ๐ These mushrooms are mouthwatering, the earthy green herb filling is my favorite I can just imagine how fantastic they taste.
Dawn @ Girl Heart Food says
Mushrooms are one of my favourite veggies, for sure! So earthy and flavourful. And this recipe is just perfect; I have a lot of herbs in the garden and I'm pretty sure it won't be long before they will be gone for the season as the weather gets cooler. Great way to use them up!
I bet this would be a delicious side to steak ๐