BlogStartersCranberry Stuffed Mushrooms

Cranberry Stuffed Mushrooms

Cranberry Stuffed Mushrooms

Serves 4


8 large flat/breakfast mushrooms

15ml (1 tablesp) oil

50g (2oz) millet

1 large clove garlic, chopped

275g (scant ½ pt) vegetable stock

25ml (5 teasp) port

bunch spring onions, thinly sliced

50g (2oz) fresh cranberries

15ml (1 tablesp) clear honey

40g (1½ oz) margarine


1. Heat oil and cook millet for about 5 minutes until golden brown. 

2. Add garlic and cook for 30 seconds, then add the stock and port. 

3. Bring to the boil and simmer gently for about 30 minutes until the stock is absorbed and the millet is tender.  

4. Add spring onions and cranberries. 

5. Cook for a minute before adding the honey, then season to taste. 

6. Arrange the mushrooms on a lightly greased baking sheet.  Fill with the cranberry mixture and dot with margarine.  Cook in the oven, 190º C, 375º F, Gas no 5 for 15-20 minutes.

NOTE: Do not peel mushrooms or remove their stalks. They keep their shape better and all their nutrition.

TIP: If you have any leftover stuffing and cranberry sauce after Christmas, mix them gently together, spoon onto some mushrooms and cook as above.

There will be good supplies of big open mushrooms and value packs - ideal for this New Year supper or party dish.