Total Time
35mins
Prep 10 mins
Cook 25 mins

Russell loves stuffing mushrooms, and this is one of his favourites.

Ingredients Nutrition

Directions

  1. Pre-heat your oven to 190c.
  2. Heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes.
  3. Remove from the heat and add the diced tomato and mixed herbs; mix well.
  4. Sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps.
  5. Sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.
Most Helpful

4 5

These were very good Jan, I used chopped spring onion instead of ordinary onion and it seemed to work well. Other than that followed the recipe. I think I would like to mix parmesan with perhaps a nice gouda to make the topping a little more creamy.

5 5

I served these last night with bacon and eggs, for dinner.<br/>So easy to prepare. <br/>I followed the recipe as written, although I only had grated Parmesan (fresh) not shaved, but I think I would prefer the shaved to give a thicker topping of cheese. <br/>We really loved these, and even though I am not a big mushroom eater, I really enjoyed the mushroom's served this way.<br/>Thanks Jan, a really great recipe, which I will be making again.

5 5

I had four nice big field mushrooms so scaled the recipe back for that, the only thing I did differently was to give may pan a light spray with oil and just a light spray of EVO on the mushrooms otherwise cooked as directed and the DM and I enjoyed for lunch this afternoon, I had mine with a simple side salad to round off the meal. Thank you Jan, made as a recipenap for Aussie/Kiwi Swap #45 October 2010.