Jamie Oliver Stuffed Mushrooms

I didn’t plan to make these. It was one of those nights where you just open the fridge, poke around, and hope something speaks to you. Mushrooms were slumped in the veg drawer. Ricotta left from god-knows-when. I remembered Jamie Oliver once stuffing mushrooms and thought, right, let’s wing it. They turned out sharp, creamy, hot in that sneaky chili way. You bite in, and there’s this warm earthiness followed by a zing of lemon. Then the cheese hits. Anyway. They’re very, very good. (inspired by Jamie Oliver)

Ingredients Needed

For the filling:

• About 2/3 cup crumbly ricotta
• Zest of one lemon (don’t skimp)
• One red chili, seeds out, chopped fine
• Flaky sea salt and freshly ground black pepper
• A couple tablespoons fresh oregano or marjoram, chopped (skip the dried stuff)
• A small handful of grated Parmesan, plus a bit more for topping

For the mushrooms:

• 12 to 16 medium mushrooms, brushed clean
• A glug of good olive oil

To finish:

• A handful of rocket or any soft, leafy green that isn’t too tough

How To Make Jamie Oliver Stuffed Mushrooms

1. Start by preheating your oven—hot. Around 220ºC or 425ºF. It needs to be ready before your mushrooms are.
2. Get a bowl. Ricotta in. Lemon zest too. The chili—add a bit, taste, then decide if you want more. Salt. A grind or two of pepper. Mix it around till it’s loose but still holds a spoon.
3. Now herbs. They should smell like late summer. Stir them in with the Parmesan. Don’t overmix. Let it stay a bit rough.
4. Take the mushrooms, pop out the stalks (save them for scrambled eggs or something). Toss the caps with olive oil and a bit of seasoning. Your hands will get messy. That’s fine.
5. Line a tray. Sit the mushrooms, hollow side up. Spoon the ricotta mix in, not too greedy. Just enough to mound. A bit of Parmesan over the top. Not a snowstorm. Just a dusting.
6. Shove the tray into the hot oven. 15 minutes, give or take. They’ll slump a little, leak a touch, and the tops will blister and bronze.
7. Out they come. Let them sit for a second. Then scatter rocket over. Eat while warm.

Why I Love This Recipe

I made them on a Tuesday. That nothing kind of day. We ate them standing at the counter. Didn’t even bother with plates. The chili hits you after a few seconds and the ricotta is like warm clouds. I didn’t expect much. That’s probably why they felt so good.

Recipe Tips

• Mushrooms: Choose ones that feel dry and dense. If they’re spongy, they’ll go soggy after baking.
• Ricotta: Skip the watery supermarket tubs. Go for the chunky, crumbly kind with real texture.
• Chili: Taste it raw first. Some bring fire; others are all talk.
• Fill: Don’t overload the caps. Let the mushrooms keep their shape and structure.
• Bake: Use the middle shelf, and don’t crowd the tray. They need breathing room to crisp up right.

How To Store This Jamie Oliver Stuffed Mushrooms

• At Room Temperature: Don’t. Just don’t. They go limp and weird.
• In the Fridge: Cool them, then into a container with a lid. They’re still good the next day. Not the same. But good.
• In the Freezer: Wrap each one up. Bit of cling film or foil. Then into a box. They last a couple of months.
• Reheating: Oven is best. 180ºC-ish. 10 minutes, maybe a little longer. If you microwave, keep the power low. Otherwise, they go rubbery.

Let’s Answer a Few Questions!

Can I cook them in an air fryer?
Yes. Toss them in. 180ºC. Around 10 minutes. Check halfway. They brown fast.

Can I microwave them?
You can. But they’ll be soft. Kind of squishy. Still taste good though.

Can I prep them ahead?
Yeah. Stuff them, tray them up, cover. Into the fridge. Bake them when you’re ready.

How do I stop soggy mushrooms?
Hot oven. No overcrowding. Don’t drown them in oil.

Should I cook mushrooms first?
No need. They cook just fine with the filling.

Nutrition Facts (per serving)

• Calories: 68
• Carbs: 1.4g
• Protein: 4.5g
• Fat: 4.9g
• Sugar: 0.9g
• Fibre: 0.5g
• Sodium: 0.4g

Try More Recipe:

• Jamie Oliver Sausage Pappardelle
• Jamie Oliver Stilton Sauce For Steak
• Jamie Oliver Stuffed Marrow