Californian Stuffed Mushrooms

Californian Stuffed Mushrooms


For the mushrooms

  • 6 large flat or portobello mushrooms, stalks trimmed and chopped
  • 6 tbsp olive oil
  • 1 small onion, chopped
  • 1 red chilli, de-seeded and chopped
  • ½ red pepper, de-seeded and chopped 
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • Good pinch of chilli powder
  • 400g tin of chickpeas, drained
  • 100g sweetcorn

For the dressing

  • 200ml créme fraîche
  • 1 ripe avocado, peeled, stoned and chopped
  • A large bunch of fresh mint, finely chopped                                         
  • 1 lime, juice 


  1. Firstly, make up the dressing. Place the créme fraîche in a bowl with the chopped avocado. Using a potato masher, mash together until fairly smooth. Stir in the mint, lime juice and a pinch of salt.
  2. Next, heat olive oil in a frying pan and fry the mushrooms on both sides until tender. Remove and keep warm. 
  3. Meanwhile in small pan, heat more oil and fry the onion, red chilli, red pepper, chopped mushroom stalks and spices together for about 3 minutes. 
  4. Stir in the chickpeas and sweetcorn and continue to cook for about 5 minutes, stirring all the time, until heated through. 
  5. Fill each mushroom with the mixture and serve with the avocado dressing. Garnish with mint leaves and slices of lime.


  • You can make this a vegan dish by replacing the créme fraîche with soya yoghurt

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