Prawn and Courgette Stuffed Mushrooms
These prawn and courgette stuffed mushrooms are easy to prepare and make a great starter or party nibble. Because the mushroom caps are roasted first, they can be assembled ahead of time and finished just before serving, making them ideal for dinner parties, garden gatherings and festive occasions.
The combination of juicy prawns, grated courgette, garlic and fresh herbs creates a light but flavourful filling. A sprinkling of cheese is optional, but nutty varieties such as Parmesan, Gruyère, Emmental or Manchego work particularly well.
Serve them warm with a watercress or rocket salad, or as part of a party spread with a drizzle of balsamic glaze.
Ingredients
Method
- Preheat the oven to 180°C.
- Remove the mushroom stems and finely chop them.
- Arrange the mushroom caps on a lightly oiled baking tray and drizzle with a little olive oil.
- Roast for 15 minutes until they begin to soften.
- Meanwhile, place the chopped prawns, grated courgette, garlic, chopped mushroom stems, egg, chilli flakes, and herbs in a bowl.
- Season with salt and pepper and mix well.
- Remove the mushrooms from the oven and carefully pour away any liquid that has collected inside them.
- Divide the filling between the mushroom caps, pressing it in gently.
- Sprinkle with grated cheese, if using.
- Return to the oven and bake for 5–8 minutes, until the filling is cooked through and the tops are lightly golden.
- Serve warm with watercress or wild rocket salad and a few walnuts, or arrange on a platter and drizzle with balsamic glaze for an easy party appetiser.