King mushrooms stuffed with winter veg
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 8
A festive vegetarian alternative, these golden stuffed mushrooms are filled, baked, and bursting with flavour. Perfect for adding variety to your Christmas table.
By Mary Berry
Ingredients
- 2 tbsp sunflower oil
- 8 large field mushrooms, stalks removed
- knob of unsalted butter
- 1 large onion, roughly chopped
- 3 sticks celery, finely chopped
- 150g/5½oz peeled butternut squash, grated coarsely
- 180g/6oz vacuum-packed cooked chestnuts, roughly chopped
- 250g/9oz halloumi, grated coarsely
- 4 tbsp chopped fresh parsley
- 1 tsp sage, chopped
- 1 tsp rosemary leaves, chopped
- sprinkle paprika
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large frying pan. Fry the mushrooms in batches for 1 minute on one side with a lid on then turnover and fry with the lid off for a few minutes until golden. Repeat with the remaining mushrooms and place all eight on a baking sheet.
Add the butter to the pan. Once melted, stir in the onions and celery and fry for 2–3 minutes. Add the squash and chestnuts and fry for 5 minutes until the vegetables are soft. Leave to cool.
Add half of the halloumi, the herbs and season well with salt and pepper.
Divide the mixture between the mushrooms and top with the remaining halloumi and a sprinkle of paprika.
Bake for about 18 minutes, or until lightly golden on top. Serve hot with your choice of festive side.
Recipe tips
If preparing ahead, they are best reheated in the oven so they heat all the way through.
