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Stuffed Baked Mushrooms

I could almost smell Christmas around the corner! Well, actually it is still a month away and technically, it is Thanksgiving tomorrow but since I’ve a few Christmas dinner parties lined up already, I’m wasting no time to work out my menu! The thing about throwing dinner parties is we have to make sure most of the food could be prepared ahead of time, impress our guests and taste good at room temperature. Talk about Pressure with a capital P! Fret not, stuffed baked mushrooms is definitely one crowd-pleasing, easy party recipe that is a sure-win formula. This dish can be prepared and refrigerated a day in advance.
 

Ingredients:
1 punnet (approx. 300 g) whole button mushrooms (about 9 caps)
3 – 4 slices of streaky bacon – chopped
2 cloves garlic – minced
2 stalks spring onion – diced
A handful of coriander or Chinese parsley
1/3 cup cheddar cheese – grated
2 tbsp parmesan cheese – grated
1/3 cup breadcrumbs
Salt & pepper – to taste
2 tbsp olive oil
2 tbsp sherry wine (or Chinese rice wine)

Serves 4 – 6

Recipe source: Barefoot Contessa (with modifications)

stuffed baked mushrooms ingredients

 

Use a damp paper towel or cloth to clean the mushroom caps.

mushrooms caps

 

Remove the stems and chop them into small pieces. Use a spoon to scrap away excess flesh under the mushroom caps so it will be easier to put in the stuffing.

 

mushroom caps stem

It should come off easily.

 

In a large pan or skillet, using no oil, cook the bacon until crispy.

fried bacon

The oil from the bacon is all the fats we need.

 

Add in the chopped mushroom stems, minced garlic and sauté for about 30 secs.

stuffed baked mushrooms filling

Garlic press just makes my life so much easier. Alternatively, you could mince the garlic finely with a knife too.

Lastly, add in breadcrumbs and spring onions and season with dash of salt and pepper.

stuffed baked mushroom stuffing

 

Turn off heat and put the stuffing in a medium sized bowl. Let it cool for 10 mins before adding in the cheddar cheese and parmesan cheese. Mix well.

baked stuffed mushrooms stuffing

If you like more cheese, feel free to increase the amount. Do note parmesan cheese can be quite salty.

 

Preheat oven to 180°C / 350°F. In a large bowl, mix the olive oil and sherry wine together. Add in the mushroom caps and coat with oil mixture.

mushroom caps

 

Using a large spoon, scoop the stuffing and press it down firmly into the bottom of the mushroom caps, one by one.

stuffed baked mushrooms

Press down firmly.

 

Put the stuffed caps on a baking tray lined with baking paper and baked for 20 mins or until golden brown.

stuffed baked mushrooms

 

Serve hot or at room temperature.

stuffed baked mushrooms

stuffed baked mushrooms

 

Full Instructions:

Use a damp paper towel or cloth to clean the mushroom caps. Remove the stems and chop them into small pieces. Use a spoon to scrap away excess flesh under the mushroom caps so it will be easier to put in the stuffing.
In a large pan or skillet, using no oil, cook the bacon until crispy. Add in the chopped mushroom stems, minced garlic and sauté for about 30 secs. Lastly, add in breadcrumbs and spring onions and season with dash of salt and pepper. Turn off heat and put the stuffing in a medium sized bowl. Let it cool for 10 mins before adding in the cheddar cheese and parmesan cheese. Mix well.

Preheat oven to 180ºC / 350°F. In a large bowl, mix the olive oil and sherry wine together. Add in the mushroom caps and coat with oil mixture. Using a large spoon, scoop the stuffing and press it down firmly into the bottom of the mushroom caps, one by one. Put the stuffed caps on a baking tray lined with baking paper and baked for 20 mins or until golden brown. Serve hot or at room temperature.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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