Pheasant Stuffed Mushrooms


Prep Time
10 minutes

Cook Time
15 mins

We adore anything with mushrooms but especially large field mushrooms. This is a simple recipe where the ingredients can be switched up depending on what you have in the fridge. It also works as a great starter.


Serving 3
3 x Mushrooms
1 x Shallot
1 x Garlic Clove
5tbsp x Breadcrumbs
50g x Cheddar
3 x Pheasant Breast
1tsp x Dried Sage

1. First heat

the oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a tray top-side down and put in the oven for 5 minutes.

2. Next up

sweat the finely chopped shallot, mushroom stalks and garlic. Add in the diced pheasant breast and cook for 5 minutes on a moderate heat until the pheasant is browned all over. Once the pheasant has been sealed, add in the breadcrumbs and sage then stir.

3. Remove the pheasant

from the heat and add it to the middle of the mushrooms. Next cover with a cheese of your choice and put it back in the oven for another 5-8 minutes.

4. To serve

as a starter put it on a bed of lettuce or as a main with mash potato or a quinoa salad.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes