Black Garlic Stuffed Mushrooms

These are a perfect vegetarian entree to wow your guests. Garlic and mushrooms are a match made in heaven and really shine through this preparation!


  • 6 large portobella mushrooms
  • 1 large sweet red pepper – finely chopped
  • 1 onion – finely chopped
  • 6 cloves of Ribbon Road Farm Premium Black Garlic – finely sliced (one for each mushroom)
  • 6 Tbsp. butter
  • 3oz  breadcrumbs
  • 4 tablespoons of freshly chopped parsley
  • 2 tablespoons of lemon juice
  • 1 egg, beaten
  • 2 oz Cheddar Cheese – grated
  • 1tbs freshly grated Parmesan Cheese
  • 6 tablespoons of chicken or vegetable stock
  • Salt and freshly ground black pepper
  • Olive oil for drizzling


  1. Preheat the oven to 350°F.
  2. Wipe the mushrooms clean. Carefully remove the stems (and reserve) but keep the mushroom caps whole. Place the mushrooms in a large baking dish.
  3. Finely chop the reserved stems, sweet red pepper and onion.
  4. Heat the butter in a frying pan and gently fry the onion mixture until cooked through and golden brown.
  5. Remove from the heat, stir in the breadcrumbs, parsley and lemon juice. Season to taste.
  6. Once cool enough, stir in the beaten egg then fold in the sliced garlic cloves. Spoon the mixture into the mushroom cups.
  7. Sprinkle both cheeses evenly over the 6 mushrooms and pour the stock around them.
  8. Drizzle the tops with olive oil and season again with a little salt and freshly ground black pepper.
  9. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.

Serves 6 as a starter

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