Retail Recipes / Spring
Garlic & Herb Stuffed Swiss Browns and Portobellos
Serves 4
Prep Time 15 minutes
Cook Time 25 minutes
Light, bright, and full of comforting flavour—this Squash & Herb Orecchiette is a winter-friendly dish that lets seasonal produce do the heavy lifting. With tender squash, wilted greens, salty capers, and creamy feta, it strikes the perfect balance between freshness and warmth. A simple, nourishing bowl to lift even the chilliest days.
Ingredients
1½ lb. Swiss Brown and/or Portobello mushrooms, rinsed, stems removed and reserved
2 Tbsp. unsalted butter
2 cloves garlic, finely chopped
¼ cup bread crumbs
Kosher salt and freshly ground black pepper, to taste
¼ cup finely grated Parmesan, plus extra for topping
4 oz. cream cheese, softened
2 Tbsp. chopped fresh parsley, plus more for serving
1 Tbsp. chopped fresh thyme
Method
Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper.
Chop the stems: Finely dice the reserved mushroom stems.
Sauté the base: In a pan over medium heat, melt butter. Add garlic and chopped mushroom stems; cook until softened and golden, about 5–6 minutes.
Build the filling: Remove from heat. Stir in breadcrumbs, cream cheese, Parmesan, parsley, thyme, and a pinch of salt and pepper. Mix until creamy and combined.
Stuff the caps: Spoon filling into each mushroom cap, pressing in slightly and rounding the top. Sprinkle with extra Parmesan.
Bake: Arrange mushrooms on the tray and bake for 20–25 minutes, until golden, bubbling, and mushrooms are tender.
Finish & serve: Sprinkle with fresh parsley and a crack of black pepper. Serve hot.
Best
Enjoyed
These pair beautifully with grilled meats, roast chicken—or stand alone with a glass of white wine and some crusty bread. Swap cream cheese for ricotta if you like it lighter.