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Oregano, Pine Nut and Mozzarella Stuffed Mushrooms With Chilli

Bolster your barbecue repertoire with these stuffed mushrooms from Rukmini Iyer. Make them vegan by replacing the mozzarella with a tofu alternative.

From the book


I love a stuffed mushroom; these supersized offerings take minutes to put together and taste like a hot summer day in the Mediterranean. To veganise, use good chopped seasoned tofu as an alternative to the mozzarella. Serve in buns, like burgers, or with ciabatta on the side

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250g mozzarella, roughly chopped
10g fresh oregano, leaves only
30g pine nuts
½ fresh red chilli, finely chopped
½ lemon, zest and juice
1 tsp sea salt flakes
4–6 giant portobello mushrooms, stems removed
olive oil, for brushing
To serve:
20g pine nuts, roughly chopped
5g fresh oregano, leaves only
½ fresh red chilli, finely chopped

Essential kit

You will need: a barbecue.


Mix the mozzarella, oregano, pine nuts, chilli, lemon zest and juice and sea salt flakes together. Taste and adjust the salt as needed, and set aside.

Once your barbecue is good and hot, brush the mushrooms all over with olive oil and place on the barbecue, with the side you’re going to fill down, and the smooth side up. Cook for 7–10 minutes, until softened, then flip them over.

Carefully fill the mushroom caps with the mozzarella mixture, packing it down gently with a spoon. (You may wish to take the mushrooms off the barbecue and put them on a plate to do this.)

Cook the mushrooms smooth side down, filling side up, for a further 7–10 minutes – if you’ve got particularly giant mushrooms, you can cook them lid down or by inverting a metal roasting tin or bowl over the top to create an oven effect.

Once the mushrooms are cooked through and the mozzarella has melted, arrange on a plate, scatter over the pine nuts, oregano and chilli, and serve hot.

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From the book: The Green Barbecue

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