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Parmesan Mushroom Muffins

Yields30 ServingsCook Time25 mins

 1 tbs olive oil
 300g cup mushrooms, diced
 2 tbs rosemary leaves, chopped
 Olive oil cooking spray
 1½ cups plain flour
 3 tsp baking powder
 100g parmesan cheese, grated
 2 eggs
 ¾ cup buttermilk
 80g butter, melted
 1 bunch rosemary, extra, to serve
 300g smoked salmon slices, to serve

Heat the oil in a non-stick frying pan over high heat. Add the mushrooms and chopped rosemary. Cook for 5 minutes or until the mushrooms are tender. Set aside to cool for 10 minutes.


Meanwhile, preheat oven to 200°C fan forced. Lightly grease three, 12 hole, 30ml-capacity mini muffin pans with olive oil spray.


Sift the flour and baking powder into a bowl. Add the parmesan and season with salt and pepper. Using a fork, whisk the eggs and buttermilk together in a jug. Pour the egg mixture into the dry ingredients. Add the butter and stir until almost combined. Fold in the mushrooms.


Spoon mixture into muffin holes until almost full. Bake for 18–20 minutes or until a skewer inserted into a muffin comes out clean. Stand muffins in pan for 5 minutes then turn out onto a wire rack.


Cut rosemary sprigs into 3cm lengths. Top muffins with a piece of salmon and secure with a rosemary sprig. Serve.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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