These Cheesy Stuffed Mushrooms Are The Ideal Hiking Finger Food

By Emily Kemp

This recipe is the perfect go-to when you're asked to 'bring a plate'... on a hike or just to a last-minute dinner party! 


  • Olive oil 
  • Knob butter
  • 500g button mushrooms, stalks removed and chopped
  • 1/2 onion, finely chopped
  • 5 cloves garlic, crushed
  • 1/2 punnet thyme, roughly chopped
  • 40g pine nuts
  • Finely grated parmesan 
  • Salt and pepper 


  1. Preheat the oven to 200 degrees celcius.
  2. Lay the mushroom heads on a baking tray and drizzle with olive oil, tossing them until well coated. Give them a small sprinkle of salt and pepper before popping them in the oven for 10 minutes.
  3. In a medium frying pan, heat a glug of olive oil with the butter on a medium heat and cook the onion for a few minutes or until it starts to soften.
  4. Add in the chopped mushroom stalks and cook until slightly golden and reduced.
  5. Meanwhile, in a small frying pan, toast the pine nuts until they start to become golden.
  6. Take the mushroom and onion mixture off the heat and add the garlic and thyme stirring until combined well then season as desired.
  7. Once the mushroom heads are out of the oven, make sure they are all facing flat side up, and spoon small teaspoons of the mixture onto each one.
  8. Top each one with a pinch of pine nuts then Parmesan (as much as you can fit!).
  9. Pop them back in the oven for another 10 or so minutes, until they become golden around the edges.
  10. They are best enjoyed hot, but will keep perfectly in a small tupperware for your hiking picnic!

Note: There's lots of variations, so feel free to tweak by adding extras... we love finely chopped nuts, bacon or zucchini. You can also use large portobello mushrooms for a substantial main course (serve with salad or veggies). 

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