Gluten free, Lunch, Main courses, Vegetables, Vegetarian
Comments 3

Herby Baked Mushrooms


If you’re looking for a quick lunch or supper recipe that takes about 30 minutes to make then try this! These Herby Baked Mushrooms are a real family favourite whether served as a meal or an accompanient. They tend to vary a little each time I make them, depending on what is in the fridge and store cupboard and, to be honest, I don’t really measure everything out accurately for this one, as it really doesn’t matter! So, take the quantities as a guide and don’t be afraid to take the basic recipe and run with whatever you find or fancy! I’ve given a few of our favourite variations at the end of the recipe.

4 large flat mushrooms

4tbsp houmous

1/2  red pepper

4tbsp finely chopped fresh coriander

4tsp finely chopped fresh chives

handful baby spinach leaves, finely chopped

juicer of 1/2 lemon

1tbsp balsamic vinegar

freshly ground black pepper

4tbsp finely grated Parmesan cheese

a generous pinch chilli flakes

IMG_6338Preheat the oven to 180ºC. Wipe the mushrooms with a damp piece of kitchen paper and place in an ovenproof dish open side facing up. Divide the houmous between the mushrooms and spread out to fill the cavity.

Deseed and finely chop the red pepper and scatter over the houmous. Mix together the chopped fresh herbs and spinach and divide this mixture between the four mushrooms. Pile it high as it flattens a lot when its cooked

Drizzle the lemon juice and balsamic vinegar over the mushrooms and season with black pepper. Sprinkle the grated cheese over each mushroom and scatter over some chilli flakes.  Bake in the oven for about 15 minutes or until the mushrooms are tender and juicy and the cheese has turned golden brown. Serve immediately.

My family love this with pesto rice and salad. Use brown rice for extra fibre, they’ll never notice!


Add a mixture of pumpkin and sunflower seeds or pinenuts before sprinkling over the cheese.

For a more substantial meal, drain a can of chick peas or black eye beans and crush half of them with a fork before mixing with the red pepper, herbs, spinach, lemon juice and balsamic vinegar. Season well and pile on top of the houmous. Top with cheese and chilli flakes as above.

Try a little crumbled blue cheese or goat’s cheese in place of the Parmesan.


  1. Charlie Stratton says

    Worked really well & I adapted by filling some Paul Hollywood part bake rolls with same ingredients + chopped mushrooms. The later worked best with Goats cheese. (We did 1 of Parmesan, Blue Cheese & Goats Cheese in 1x mushroom & 1x roll).


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