Stuffed Mushrooms
Recipe: #28418
October 15, 2017
Categories: Side Dishes, Garlic, Mushrooms, Australian, Easter, Oven Bake, Vegetarian, Herbs, more
"This is from a junior cookbook my son received for his birthday 20 years ago. I have made this a few times as a side but have changed the recipe a little to suit adult tastes. I really do think some dried chili flakes could be added if you like a little heat."
Ingredients
Nutritional
- Serving Size: 1 (147.4 g)
- Calories 346.1
- Total Fat - 21.9 g
- Saturated Fat - 6.8 g
- Cholesterol - 40.3 mg
- Sodium - 767.7 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 2 g
- Sugars - 5.5 g
- Protein - 18 g
- Calcium - 180.2 mg
- Iron - 1.7 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat your oven to 180c (350F/Gas4) & brush a baking tray with melted butter or oil.
Step 2
Remove the mushroom stems by holding the mushroom in the palm of your hand and twist the stem slightly - finely chop the stems.
Step 3
Heat the oil in a frying pan, add the onion & bacon and cook until the bacon is lightly browned then add the garlic, thyme & chopped mushroom stems and cook for another minute or 2 ~ Remove from heat and transfer to a bowl.
Step 4
To the cooked mix - add the breadcrumbs, parsley, and grated Parmesan cheese, stirring really well to combine.
Step 5
Place the mushroom caps onto the prepared baking tray & spoon the filling into the caps. Bake for 20 minutes or until the mushrooms are tender and topping is golden brown.
Step 6
Serve immedialtely.
Tips
No special items needed.