The BBC Good Food logo
Three stuffed mushrooms

Stuffed mushrooms

By
Rating: 5 out of 5.26 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 (makes 4-6)

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
Nutrition: Per serving (2)
NutrientUnit
kcal432
fat25g
saturates11g
carbs28g
sugars6g
fibre3g
protein23g
salt2.2g
Advertisement

Ingredients

  • 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
  • 50g medium cheddar, grated

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.

  • 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.

  • 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.

  • STEP 4

    Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Goes well with

Recipe from July 2018, July 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.26 ratings
Advertisement
Advertisement
Advertisement

Sponsored content