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Meatfree Mushroom Pasties and Stuffed Mushrooms

Sunday, 5 June 2016
I was delighted to be asked to develop recipes to show how delicious and versatile mushrooms are.  I really like mushrooms, as does my 13yo daughter, however the rest of my family sometimes need a bit of convincing.  All the more reason for me to create a delicious dish that is simply to tasty to refuse.

I decided to use Chestnut Mushrooms in my recipes, which are suitable for a picnic or dinner on a busy weeknight.  Both recipes can be prepared ahead of time then cooked when you are ready to eat, great for busy families or for when the opportunity strikes for an impromptu picnic.  Mushrooms are not only a delicious, they are a great source of protein and vitamins, low fat, filling, and very economical.  I've added another couple of servings of vegetables to the pasties so they are packed with hidden goodness. 

Stuffed Mushrooms

These are perfect delicious little morsels to serve with drinks or as part of a picnic.  Quick and easy to prepare and cook, they are scrumptious and full of flavour.

10 chestnut mushrooms
1/2 cup grated parmesan cheese, or vegetarian equivalent
1/2 cup ricotta
1 Tblsp fresh chives, finely sliced

Mix the parmesan, ricotta and chives together and gently fill each mushroom cup. Place into an ovenproof dish and bake at 200C/180C Fan/400F/Gas Mark 6 for 10 - 15 minutes.

Meatfree Mushroom Pasties

Even the mushroom sceptics in our household enjoyed these pasties, packed with vegetables and flavour, they are certainly not a poor imitation of traditional pasties.

1 Tblsp oil
2 onions, finely diced
200g turnip, peeled and grated
150g parsnip, peeled and grated
200g mushrooms, finely chopped
100g cheddar, finely grated
1 Tblsp wholegrain mustard
salt and pepper
500g puff pastry

Put the oil, onions, mushrooms and grated vegetables into a large saucepan.  Cook over a moderate heat for about 15 - 10 minutes until the vegetables have softened and any water released from the vegetables has evaporated.

Leave the mixture to cool.  I refrigerated the mixture overnight which allowed the flavour to develop.  When you are ready to make the pasties, add the grated cheese, mustard and seasoning to the filling and mix to combine.

Roll out the pastry to the thickness of a £1 coin, about 3mm or 1/8 of an inch.  Cut into rectangles 10cm x 15cm or 4 inches x 6 inches.  Put a tablespoon or two of filling on the lower half of the rectangle then fold the top half over.  Seal by pressing the edges with a fork.  Put the pasties on to a baking tray lined with baking paper and ensure each pasty has a couple of small holes in the top to let steam escape.  

Brush the pasties with a little milk or beaten egg to glaze, then bake in an oven preheated to 200C/180C Fan/400F/Gas Mark 6 for 25 minutes.  The pasties should be golden.  Cool on a wire rack for 10 minutes before serving.  You can freeze any cooked pasties that you are not going to be eating that day. 

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  1. I don't half love a pasty for a picnic Michelle and these are spot on for my vegetarian husband! I think I might make a batch and freeze them for his packed lunches when we get back from holiday. I love the pretty chive flowers amongst your stuffed mushrooms too!

  2. Oooh these look better than the soggy pastries in Greggs, I bet that mushroom filling with veggies is really tasty.

  3. These look gorgeous Michelle. I love mushrooms and the thought of them turned into a veggie sausage roll with all that golden pastry just makes me drool.

  4. I love the little stuffed mushrooms, ideal for a party as they are bite sized.


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