Prawn Stuffed Mushrooms Recipe

Preheat the oven to 200°C (390°F). Lightly grease a baking dish with nonstick spray or a little butter.

Wipe the mushroom caps clean with a damp cloth. Remove stems and finely chop the stems; reserve the caps in the baking dish, cavities up.

Pat the chopped mushroom stems and chopped prawns dry with paper towel to remove excess moisture.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a medium skillet over medium heat until shimmering.

Add the minced shallot and sauté 1–2 minutes until translucent but not brown.

Add the minced garlic and chopped mushroom stems; cook 2–3 minutes until softened and most moisture evaporates.

Increase heat slightly, add the chopped prawns and cook 1–2 minutes until they turn opaque (they will finish cooking in the oven). Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt.

If using, pour in 2 tablespoons dry white wine and cook 1 minute to reduce. Stir in 1 tablespoon butter, 1 tablespoon chopped parsley, and 1 teaspoon lemon juice. Remove from heat and let cool 3–4 minutes.

Fold in about 70 g (roughly two-thirds) of the crumbled blue cheese and 2 tablespoons of breadcrumbs into the prawn-mushroom mixture until combined. The filling should be moist but able to hold shape; add remaining breadcrumbs if too wet.

Brush the inside of each mushroom cap with a little olive oil (about 1 tsp total across all caps).

Spoon the prawn and blue cheese filling into each mushroom cap, mounding slightly so the filling sits proud of the rim.

Crumble the remaining blue cheese evenly over the tops of the stuffed mushrooms. Sprinkle the remaining 1 tablespoon breadcrumbs and the 2 tablespoons grated Parmesan (if using) over the cheese for a golden crust.

Dot each mushroom top with small bits of the remaining 1 tablespoon butter (or brush lightly with melted butter).

Bake in the preheated oven for 12–15 minutes, until the mushrooms are tender and the filling is bubbling and the topping is golden. If you want more browning, place under a hot broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 2–3 minutes. Sprinkle chopped chives or parsley on top for color and an extra squeeze of lemon if desired.

Serve hot as a starter, 2 mushrooms per person if served as part of a multi-course meal or 3–4 per person for a more substantial appetizer.