Stuffed Mushrooms Two Ways

Category, CuisineDifficultyIntermediate

Yields5 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
THE INGREDIENTS
 14 mushrooms (brown or button)
 100 grams shredded cheese
 Sea Salt
 Freshly ground black pepper
BACON AND CHILI FILLING
 3 rashers short cut bacon, diced
 ¼ brown onion, finely chopped
 1 long red chili, finely chopped
 200 millilitres sour cream
TUSCAN FILLING
 200 millilitres sour cream
 ½ teaspoon garlic powder
 1 teaspoon rosemary, finely chopped
 1 teaspoon parsley, finely chopped
1

Remove and discard the stems from the mushrooms.

2

For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.

3

For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.

4

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

5

Using a spoon fill the centre of each mushroom with the fillings.

6

Top the stuffed mushrooms with a sprinkle of grated cheese.

7

Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.

Ingredients

THE INGREDIENTS
 14 mushrooms (brown or button)
 100 grams shredded cheese
 Sea Salt
 Freshly ground black pepper
BACON AND CHILI FILLING
 3 rashers short cut bacon, diced
 ¼ brown onion, finely chopped
 1 long red chili, finely chopped
 200 millilitres sour cream
TUSCAN FILLING
 200 millilitres sour cream
 ½ teaspoon garlic powder
 1 teaspoon rosemary, finely chopped
 1 teaspoon parsley, finely chopped

Directions

1

Remove and discard the stems from the mushrooms.

2

For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.

3

For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.

4

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

5

Using a spoon fill the centre of each mushroom with the fillings.

6

Top the stuffed mushrooms with a sprinkle of grated cheese.

7

Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.

Stuffed Mushrooms Two Ways
Get insider information

Don’t miss out! Be the first to know about the latest news and promotions.

cartmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram