Mediterranean Stuffed Mushrooms

Prep: 12.5 minutes

Cooking: 12.5 minutes

Makes: 6


  • 200g Steggles chicken mince
  • 6 medium field mushrooms
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon oregano leaves
  • ¼ cup chopped Kalamata olives
  • ¼ cup grated Parmesan cheese


  1. Remove the stems from the mushrooms and chop. Heat the oil in a small pan and cook the chopped stems, onion, garlic and oregano. Cook over medium heat until softened and lightly golden. Remove from pan, set aside.
  2. In the same frying pan, cook the chicken mince over medium heat until cooked, breaking up any lumps with a fork. Stir through onion mixture, olives and one tablespoon of the Parmesan cheese.
  3. Place the mushroom caps on a baking tray lined with baking paper. Spoon the chicken mixture into the caps and sprinkle with remaining Parmesan cheese. Bake in pre-heated 180C oven for 10 minutes until mushrooms are soft and cheese is golden.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 21, 2018
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