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Cheesy Mushroom Canpés

These tasty morsels are ideal for entertaining. They can be made in advance and are delicious served with drinks.

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20 dried large lumache rigate or large shells
Dash of olive oil
3tbsp freshly grated Parmesan cheese

For The Filling:

30ml/2tbsp olive oil
1 clove of garlic, chopped
1 small onion, finely chopped
3tbsp chopped fresh parsley
175g/6oz button mushrooms, very finely chopped
50g/2oz pitted olives, very finely chopped
225g/8oz full-fat soft cheese
Salt and freshly ground black pepper


Serves: 9


Bring a large saucepan of water to the boil and add the pasta with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and rinse under cold running water. Pat dry with absorbent kitchen paper and set aside.

To make the filling, heat the oil in a large frying pan and sauté the garlic and onion for about 3 minutes, until softened. Remove from the heat and stir in the remaining filling ingredients.

Use a teaspoon to stuff each pasta shape with the filling and arrange them on a baking sheet. Sprinkle with grated Parmesan cheese and place under a hot grill for about 5 minutes until golden. Arrange on a serving plate.

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