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Philadelphia Festive Stuffed Mushrooms

Creamy, delicious, festive Philadelphia Stuffed Mushrooms. Follow how to make these with our Christmas Cook-Along!


150g Philadelphia Garlic & Herb

400g chestnut mushrooms

1/2 tsp salt

Good grinding of black pepper

1/4 tsp garlic granules

1/2 tsp mixed dried herbs

20g butter

1 tsp olive oil

1 Shallot, finely chopped

50g dried figs, chopped

50g pancetta, finely diced

50g chestnuts, finely chopped

40ml milk

30g panko breadcrumbs

10g parmesan

1/4 tsp garlic granules

Black pepper

5 g parsley, finely chopped

To serve

Chopped Parsley


1. Preheat the oven to 190C.

2. Wash the mushrooms and remove the stalks but make sure you don’t throw them away! We will be using those later.

3. Place your mushrooms in a bowl and add the salt, pepper, olive oil, mixed herbs and garlic granules. Stir to combine.

4. Place onto a baking tray dome side up and cook for 8-10 minutes.

Meanwhile chop the stalks finely. set aside.

5. Place a frying pan over a medium heat and add the butter and olive oil. Add the pancetta, shallots & mushrooms. Cook for around 4-5 minutes or until everything is nicely cooked down.

6. Turn off the heat and add the chopped figs & chestnuts. Stir to combine.

7. Place the Philadelphia into a large bowl and add the milk. Stir until fully combined.

8. Next add your shallot mixture. Stir until fully combined.

9. Place your mixture into a piping bag and snip the end.

10. Pipe a generous amount of your mixture into each mushrooms. Set aside.

11. Take a bowl and add your panko breadcrumbs, parmesan, parsley, black pepper & garlic granules, stir to combine.

12. For this next step I find pushing the mushrooms so they are sitting right next to each other helps! Sprinkle the breadcrumbs over the top and bake for 15-20 minutes or until your breadcrumbs have started to brown.

13. Sprinkle with a little more fresh parsley, serve & enjoy!