Cranberry Stuffed Mushrooms

Cranberry Stuffed Mushrooms


  • 8 large flat/breakfast mushrooms
  • 1 tbsp oil
  • 50g millet
  • 1 large garlic clove, chopped
  • 250ml vegetable stock
  • 5 tsp port
  • Bunch spring onions, thinly sliced
  • 50g fresh cranberries
  • 1 tbsp clear honey
  • 40g 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, 190ºC, 375º F, Gas no 5 for 15-20 minutes.


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

Lamb Balti with Spicy Mushrooms

Lamb Balti with Spicy Mushrooms

Prep time 15 minutes (4 hours to marinate) | Cooking time 12 minutes | Serves 4 | Incredibly delicious and full of flavour

Read more
Autumn Mushroom Risotto

Autumn Mushroom Risotto

Prep time 10 minutes | Cooking time 40 minutes | Serves 4 | With butternut squash and plenty of parmesan

Read more