Stuffed mushrooms
- Member recipe by pigwidgeon
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Serves 2 (makes 4-6)
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.8 out of 5.51 ratingsRate
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Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner
Freezable
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
4-6 medium-large portobello mushrooms
-
125g unsmoked bacon lardons
-
1 shallot
finely chopped
-
1 garlic clove
finely chopped
-
4 tbsp dried breadcrumbs
-
1 tsp dried sage
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50g medium cheddar
grated
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Nutrition: Per serving (2)
-
kcal432
-
fat25g
-
saturates11g
-
carbs28g
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sugars6g
low
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fibre3g
-
protein23g
-
salt2.2g
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Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
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step 2
Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
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step 3
Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
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step 4
Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.
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A star rating of 4.8 out of 5.51 ratings
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