HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStuffed Mushrooms With Garden Salad
Stuffed Mushrooms with Garden Salad

Stuffed Mushrooms with Garden Salad

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It’s a smoky thyme with these hearty stuffed field mushrooms. They’re so simple to prepare, and plenty hearty to boot (2 types of cheese? Score!). Field mushrooms are just perfect for this recipe – not too large, but big enough to stuff loads of goodness like smoked paprika and fresh thyme into. With gooey, herby, cheesy mushrooms, the only thing you need to complete the package is a fresh, simple salad of rocket and sweet cherry tomatoes. Perfection!

Tags:Egg FreeLow CalorieLow CarbNut FreeVeggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 tbs

fine breadcrumbs


½ block

fetta cheese


½ block

Parmesan cheese


1 tsp

smoked paprika

1 bunch


½ bunch



field mushrooms

1 bag

rocket leaves

½ punnet

cherry tomatoes

Not included in your delivery

2 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1540 kJ
Fat24.8 g
of which saturates8.2 g
Carbohydrate12.4 g
of which sugars4.1 g
Dietary Fibre0 g
Protein20.1 g
Sodium560 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Salad Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, crumble the fetta cheese and finely grate the Parmesan cheese. Pick the thyme leaves and finely chop the parley. Chop the mushroom stems and leave the cups whole. Halve the cherry tomatoes.


Combine the fine breadcrumbs, fetta cheese, half of the Parmesan cheese, smoked paprika, thyme, parsley and half of the olive oil in a medium bowl. Season to taste with salt and pepper. Add in the chopped field mushroom stems. Mix until well combined.


Arrange the field mushrooms, cup side up, on a lined oven tray. Generously spoon the filling into each mushroom and sprinkle with the remaining Parmesan cheese. Cook in the oven for 20-25 minutes or until the topping is golden.


Meanwhile, combine the rocket leaves and cherry tomatoes and drizzle with the remaining olive oil and the balsamic vinegar.


To serve, divide the stuffed mushrooms and salad between plates and dig in.