I couldn’t resist these mushrooms when I saw them a the Hope Street market recently. The gills were dry and perfectly separated, indicating utter freshness. I had dill and goats cheese (obviously) – so thought to make a sort of goats cheese butter with them. It needs a bit of fat. While baking, the mushrooms generate a lovely sauce which is basically pure umami.

These would be fabulous as a side dish served with steak. Slapped between a toasted bun they would make a sensational vegetarian burger. Or just eat them straight up and on their own, making sure you have some bread to soak up the juices.

It really is this simple.

black mushrooms stuffed with goats cheese butter and dill

black mushrooms stuffed with goats cheese butter and dill

black mushrooms stuffed with goats cheese butter and dill

black mushrooms stuffed with goats cheese butter and dill

Recipe for 2 stuffed black mushrooms (serving 1 or 2 depending how greedy you are)

  • 2 medium / large black mushroom – wiped clean with a dry or damp cloth (never was)
  • 1/2 a cup of crumbled goats cheese (if your mushrooms are a bit smaller, use 1/3 cup)
  • 2 T softened butter
  • 1 T chopped dill
  • small squeeze of lemon juice
  • black pepper (this does not need salt)
  • a drizzle of olive oil

Blend the goats cheese and butter together with the dill, lemon and black pepper to form a thick paste. Spread this paste evenly into and over the mushrooms. Drizzle the stuffed mushrooms with a few drops of olive oil.

Bake in an oven you have pre heated to 180 C / 350 F – and bake for 25 minutes until the cheese starts turning a little golden.

black mushrooms stuffed with goats cheese butter and dill

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  1. Who are you, and when were you replaced with this astonishingly gifted photographer? If you want money for Sam’s return, I’ll take up a collection.

  2. I LOVE baked mushrooms and I often stuff them with cheeses, caramelised onions, pesto… so divine

  3. This is one of fave veggie meals and often order it when i go to veggie establishments. I love this recipe because it looks less oily than the ones in restaurants. Would it be ok if I used some stained firm ricotta to replace the feta? I find it by itself too salty.

  4. Sam

    Hi Belinda, I used goats cheese here as I also find feta too salty for me. I thick ricotta will be lovely, just add more lemon juice and spice as its quite bland. The dill will be nice with it too.

  5. Sam

    Ahhhh Russel, you are far too kind. You have no idea how many questions are coming your way 😉

  6. I love the idea of using this recipe as a veggie burger! Such a flavourful use of the meaty Portabella. Thanks for sharing!


  7. Sam

    Thanks Mushrooms Canada, Im defs putting it on a toasted bun next 🙂

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