Recipe: Stuffed Mushrooms

Posted on 23 May, 2015 by Faye - No Comments

One Stuffed Mushroom

(*Please note* I do not like food that has too much flavour and thus my recipes are likely to be more bland/basic to some recipes you see but trust me when I say they still taste amazing.)

Stuffed Mushrooms

If there is one food item that I love, it is mushrooms. If I could, I would very happily eat mushrooms in every single meal but that probably wouldn’t be the healthiest diet in the world. Thus, due to my overwhelming love of this vegetable, I am always on the lookout for brilliant recipes that include them. Then one day I stumbled across this recipe for stuffed mushrooms. I knew it was something that had to be created. I changed the cheese for regular cheddar and I used just plain large mushrooms instead of portobello ones. I also didn’t add many of the spices. So the first time I made this, it was okay but a little plain – even for me!

I also wanted to try out a vegetarian stuffed mushroom recipe and so I jumped for glee when I stumbled across this recipe. I used different vegetables and sort of did a mix between the above recipe and this recipe. Below I will tell you how to make both the vegetarian and the non-vegetarian stuffed mushrooms.


Bacon & Cheese Stuffed Mushrooms

Cheese & Bacon Stuffed Mushroom

Ingredients

(Cooking for one)
Olive Oil
3 Large Mushrooms
1 Rasher of Bacon
1/2 Onion
50g (roughly) grated cheddar
Breadcrumbs (homemade or storebought)
1 Clove of Garlic
Dried Parsley

What You’ll Need

1 Chopping Board
1 Knife
1 Frying Pan
1 Fishslice
1 Plate
1 Bowl
1 Blender (for breadcrumbs)
1 Garlic Crusher (not necessary)
1 Spoon
1 Grater
1 Baking Tray


Method
  1. Preheat your oven to 180C/350F/Gas 4
  2. First of all you should de-stalk two of the large mushrooms and if you want to de-skin them as well. Then leave to one side.
  3. Then peel the skin off the third mushroom and chop them into slices, then half the slices.
  4. Peel the onion and dice into rough squares
  5. Add the bacon to the frying pan and cook. (For this I don’t add any oil as the fat from the bacon usually fries it up nicely.)
  6. Once the bacon is cooked, place it onto the chopping board.
  7. Add a little olive oil to the frying pan and add the onions
  8. Cook the onions for about five minutes, then add the cut up mushrooms and cook for a further five minutes.
  9. Remove from the frying pan and place onto a plate for the time being
  10. Now you want to add a little more olive oil to the frying pan and place the large mushrooms into the pan.
  11. Cook on one side for 5 minutes, before turning them over and cooking for a further five minutes.
  12. While the mushrooms are cooking, cut up the cooked bacon into small bite-size pieces.
  13. You can also use this time to grate your cheese, if it’s not already been grated
  14. Cover your baking tray with tin foil and then place the two mushrooms on top so that they are open upwards.
  15. Return the chopped mushrooms, onions and bacon to the frying pan. Sprinkle the cheese on top.
  16. With the heat on low, mix the filling together until it is a cheesy mess.
  17. Now put the filling in/on top of your mushrooms on the baking tray.
  18. Blend one slice of bread to make breadcrumbs, or add a few teaspoons of ready-made breadcrumbs into a bowl.
  19. Chop or crush your garlic clove and add it to the breadcrumbs
  20. Add a teaspoon of olive oil and a teaspoon of dried parsley to the breadcrumbs and mix well.
  21. Sprinkle the mixture generously on top of the mushrooms.
  22. Place the baking tray into the pre-heated oven for about 8 minutes until they’re golden and delicious – and don’t worry about any spilling onto the foil.

Vegetarian Stuffed Mushrooms

Vegetarian Stuffed Mushroom

Ingredients

(Cooking for one)
Olive Oil
3 Large Mushrooms
Half a small tin of sweetcorn
1/2 Onion
1/2 Red/Yellow/Green Pepper
50g (roughly) grated cheddar
Breadcrumbs (homemade or storebought)
1 Clove of Garlic
Dried Parsley

What You’ll Need

1 Chopping Board
1 Knife
1 Frying Pan
1 Fishslice
1 Plate
1 Bowl
1 Blender (for breadcrumbs)
1 Garlic Crusher (not necessary)
1 Spoon
1 Grater
1 Baking Tray


Method
  1. Preheat your oven to 180C/350F/Gas 4
  2. First of all you should de-stalk two of the large mushrooms and if you want to, de-skin them as well. Then leave to one side.
  3. Then peel the skin off the third mushroom and chop them into slices, then half the slices.
  4. Peel the onion and dice into rough squares
  5. Wash the pepper and then dice this into rough squares too.
  6. Add a little olive oil to the frying pan and add the onions
  7. Cook the onions for about five minutes, then add the cut up mushrooms and peppers and cook for a further five minutes.
  8. Remove from the frying pan and place onto a plate for the time being.
  9. Now you want to add a little more olive oil to the frying pan and place the large mushrooms into the pan.
  10. Cook on one side for 5 minutes, before turning them over and cooking for a further five minutes.
  11. While the mushrooms are cooking, use this time to grate your cheese, if it’s not already been grated.
  12. Cover your baking tray with tin foil and then place the two mushrooms on top so that they are open upwards.
  13. Return the chopped mushrooms, onions and pepper to the frying pan. Also add the sweetcorn. Sprinkle the cheese on top.
  14. With the heat on low, mix the filling together until it is a cheesy mess.
  15. Now put the filling in/on top of your mushrooms on the baking tray.
  16. Blend one slice of bread to make breadcrumbs, or add a few teaspoons of ready-made breadcrumbs into a bowl.
  17. Chop or crush your garlic clove and add it to the breadcrumbs
  18. Add a teaspoon of olive oil and a teaspoon of dried parsley to the breadcrumbs and mix well.
  19. Sprinkle the mixture generously on top of the mushrooms.
  20. Place the baking tray into the pre-heated oven for about 8 minutes until they’re golden and delicious – and don’t worry about any spilling onto the foil.

Voila!
That is how I make these yummy and moorish stuffed mushrooms. I personally love making them both ways but I think I might actually prefer the vegetarian ones (shhh, don’t tell!).
I hope you love these as much as I do and if you do make some, I’d love to hear how it goes!

faye1

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