Stuffed Mushrooms With A Crumb Crust

8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our local state paper as part of their Seven Recipes in Seven Days. Suggest you omit the bacon for a vegetarian option and use oil to sauté the other ingredients. The weight for the mushrooms is approximate as they vary as with the rashers of bacon. OPTIONAL EXTRA - for breakfast serve with a fried or poached egg on top."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (97 g)
  • Calories 263.4
  • Total Fat - 14.2 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 13.9 mg
  • Sodium - 513 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 5.1 g
  • Protein - 10.3 g
  • Calcium - 49.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.3 mg

Step 1

Remove stalks from the mushrooms, finely dice them and set the mushrooms aside.

Step 2

Place bacon in a cold frypan on a low heat.

Step 3

Place the spring onion on top, followed by the garlic and the chopped mushrooms stalks.

Step 4

When the fat from the bacon starts to run, increase the heat and when it is sizzling, start turning over the ingredients.

Step 5

When they are cooked add two-thirds of the breadcrumbs, the tomatoes, olives and most of the parsley and mix together and season well with salt and pepper.

Step 6

Pile the mixture into the mushroom shells and top with the rest of the crumbs.

Step 7

Drizzle over the oil and bake in a 225C oven for 12 to 15 minutes or until all is juicy and bubbling.

Step 8

Garnish with remaining parsley.

Tips & Variations


No special items needed.

Related

Daily Inspiration

We absolutely loved these stuffed mushrooms. Loved the vibrant colors and the fact that it didn't include cheese. I opted to use medium-large brown mushrooms as it was just the two of us. I also substituted sun-dried tomatoes packed in oil and panko bread crumbs. Thanks for a great side dish to my lunch today.

(15 Nov 2015)