Recipe: Stuffed Mushrooms
(*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
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
- Preheat your oven to 180C/350F/Gas 4
- 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.
- Then peel the skin off the third mushroom and chop them into slices, then half the slices.
- Peel the onion and dice into rough squares
- 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.)
- Once the bacon is cooked, place it onto the chopping board.
- Add a little olive oil to the frying pan and add the onions
- Cook the onions for about five minutes, then add the cut up mushrooms and cook for a further five minutes.
- Remove from the frying pan and place onto a plate for the time being
- Now you want to add a little more olive oil to the frying pan and place the large mushrooms into the pan.
- Cook on one side for 5 minutes, before turning them over and cooking for a further five minutes.
- While the mushrooms are cooking, cut up the cooked bacon into small bite-size pieces.
- You can also use this time to grate your cheese, if it’s not already been grated
- Cover your baking tray with tin foil and then place the two mushrooms on top so that they are open upwards.
- Return the chopped mushrooms, onions and bacon to the frying pan. Sprinkle the cheese on top.
- With the heat on low, mix the filling together until it is a cheesy mess.
- Now put the filling in/on top of your mushrooms on the baking tray.
- Blend one slice of bread to make breadcrumbs, or add a few teaspoons of ready-made breadcrumbs into a bowl.
- Chop or crush your garlic clove and add it to the breadcrumbs
- Add a teaspoon of olive oil and a teaspoon of dried parsley to the breadcrumbs and mix well.
- Sprinkle the mixture generously on top of the mushrooms.
- 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
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
- Preheat your oven to 180C/350F/Gas 4
- 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.
- Then peel the skin off the third mushroom and chop them into slices, then half the slices.
- Peel the onion and dice into rough squares
- Wash the pepper and then dice this into rough squares too.
- Add a little olive oil to the frying pan and add the onions
- Cook the onions for about five minutes, then add the cut up mushrooms and peppers and cook for a further five minutes.
- Remove from the frying pan and place onto a plate for the time being.
- Now you want to add a little more olive oil to the frying pan and place the large mushrooms into the pan.
- Cook on one side for 5 minutes, before turning them over and cooking for a further five minutes.
- While the mushrooms are cooking, use this time to grate your cheese, if it’s not already been grated.
- Cover your baking tray with tin foil and then place the two mushrooms on top so that they are open upwards.
- Return the chopped mushrooms, onions and pepper to the frying pan. Also add the sweetcorn. Sprinkle the cheese on top.
- With the heat on low, mix the filling together until it is a cheesy mess.
- Now put the filling in/on top of your mushrooms on the baking tray.
- Blend one slice of bread to make breadcrumbs, or add a few teaspoons of ready-made breadcrumbs into a bowl.
- Chop or crush your garlic clove and add it to the breadcrumbs
- Add a teaspoon of olive oil and a teaspoon of dried parsley to the breadcrumbs and mix well.
- Sprinkle the mixture generously on top of the mushrooms.
- 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.
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!
