Mackerel-Stuffed Mushrooms

Stuffed mushrooms pack this delicious mackerel mixture for a flavour bomb you’ll love!


  • 12 brown cremini mushroom 
  • 2 tbsp butter, melted
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • ¼ tsp chili flakes
  • ½ tsp dried oregano
  • ½ tsp fennel seed
  • Cracked black pepper
  • 1 can (115g) Gold Seal Mackerel (Mediterranean)
  • ½ cup parmesan cheese, grated
  • 1 cup ricotta
  • Zest of 1 lemon
  • ½ tsp salt


  1. Preheat oven to 400°F.
  2. Take the stems off of the mushrooms, finely dice them and add to a bowl. Scoop out as much of the gills out of the caps as you can to make room for filling.
  3. Add the onion to a pan over medium-low heat. Cook until translucent. Add garlic, diced mushroom stems, chili flakes, oregano, fennel seed and cracked black pepper. Cook for 5-10 minutes.
  4. Add the mackerel, try not to pour all of the oil in. Add in ricotta, half of the parmesan, and a squeeze of lemon juice.
  5. Fill the cups with the filling and top with remaining parmesan. Bake for 15-18 minutes, broiling for the last 2.