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Herb & Olive Stuffed Mushrooms

October 26, 2010

Herb & Olive Stuffed Mushrooms

Ok, so it’s going to be super busy over the next couple of weeks here at home, we are packing up and shipping out back to Australia. After just over a year of living in amazingly beautiful New Zealand, enjoying a break from the real world, it’s time we returned. The sadness is setting in but, we are also looking forward to being near all our long lost family and friends once again and keeping our fingers crossed for a nice little sunny house with a big kitchen and even bigger garden back in OZ. So posts around here may become a little sparse until we get settled again but, I’m sure we will still deliver up a few num nums here and there :)

And this super quick and easy recipe is just the thing, especially good when you’re short on time, they’ll feed hungry bellies in a flash. Stuffed mush are a favourite of ours and I’m sure a lot of you have your preferred way to serve them; still I couldn’t help share this simple and tasty version we whipped up the other evening. With fat tasty olives, plenty of fresh herbs and light and golden Panko breadcrumbs these stuffed mushrooms are so tasty and it really is such a simple vegetarian recipe everyone will enjoy. Ready in no-time they are perfect as an effortless side dish or starter or serve with toast and salad for a complete light, tasty and healthy meal. Enjoy!

Herb & Olive Stuffed Mushrooms

Preparation time: 30mins // Serves 2-4

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  • 10 small or 5 large Portobello mushrooms, stems removed
  • 150g (5 oz) mixed pitted olives, roughly chopped
  • 1 cup mixed fresh herbs (parsley, sage, chives, thyme &/or oregano)
  • 1 cup panko breadcrumbs (Ours contained egg so use fresh breadcrumbs for a vegan version)
  • 1 tsp paprika
  • ¼ cup olive oil

Preheat the oven to 180°C/356°F

Combine the olives, herbs, breadcrumbs, paprika and olive oil in a large bowl, season with ground sea salt and fresh cracked pepper to taste.

Arrange the mushrooms cup side up on non-stick baking trays. Generously spoon the filling into each mushroom and place the trays into the preheated oven.

Bake for 20-25 minutes until topping is golden.

Serve as a quick side dish or starter or for a complete meal serve with toast and salad.

Herb & Olive Stuffed Mushrooms

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  • Jennifer October 26, 2010 at 4:40 pm

    Good luck with the move. I know how hectic they can be, but I am sure you will love the warmth and bigger garden it will give you.

    Your mushrooms look lovely, and I just love the crunch that panko gives.

  • Sally - My Custard Pie October 27, 2010 at 10:19 pm

    Good luck with your move – I’ll miss your delicious posts. Hope it all goes well.

  • Xiaolu @ 6 Bittersweets October 30, 2010 at 3:26 am

    Mmm I love stuffed mushrooms. Good luck!

  • Trudy (veggie num num) November 4, 2010 at 9:31 am

    Thank Jennifer, Sally & Xiaolu!! Moving is always a little stressful but a little exciting too :) I’ll still be posting recipes here and there, when I can and look forward to being settled once again.

  • Pauline November 28, 2010 at 2:19 am

    Wow ! You’ve got an amazing list of recipes ( All delicious I think ) !
    I discover your blog since five minutes, and I already love it !