Stuffed Mushrooms

4-8
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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."

Original recipe yields 4-8 servings
OK

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 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 & Variations


No special items needed.

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