RECIPES SIDE DISHES COCKTAIL PARTY

Stuffed Mushrooms

Stuffed Mushrooms

Summary

Servings 16
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.

Ingredients

  • 16 Mushroom Caps
  • 4 tbsp Worcestershire Sauce
  • 8 tbsp Pouring Cream fresh
  • 2 tbsp Olive Oil
  • 1/2 cup Soft Fresh Breadcrumbs
  • 2 Spring Onions finely chopped
  • 1/4 cup Parmesan Cheese grated
  • 1 tsp Garlic
  • 2 tbsp Fresh Parsley finely chopped
  • 1 Egg lightly beaten

Nutrition Information

Qty per
13g serve
Qty per
100g
Energy 41.71375kcalcal 332.71186440678kcalcal
Protein 0.6403125gg 5.1071784646062gg
Fat (total) 2.16375gg 17.258225324028gg
 - saturated 1.03765625gg 8.2764207377866gg
Carbohydrate 4.60234375gg 36.708624127617gg
 - sugars 0.73359375gg 5.8511964107677gg
Dietary Fibre 0.69125gg 5.5134596211366gg
Sodium 36.175mgmg 288.53439680957mgmg

Nutritional information does not include the following ingredients: Mushroom caps, Worcestershire sauce, Egg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Stuffed Mushrooms make the perfect canapé for a cocktail party or side at a barbecue!  If you love mushrooms – you have to try these little beauties!

 

 

Method

  1. Preheat the oven to 200 degrees.

  2. Line an oven tray with aluminium foil and place the clean mushroom caps on the tray stalk side up, but with the stalk removed.

  3. In a small frying pan add the oil and heat through.

  4. Add the bacon, garlic, spring onions and finely chopped mushroom stalks and cook for five minutes or until bacon starts to crisp.

  5. Remove from the heat and transfer into a bowl.

  6. Add the breadcrumbs and cheese and stir to combine.

  7. Add the lightly beaten egg and combine.

  8. Splash a little Worcestershire sauce into every mushroom, and add a small dollop of cream.

  9. Then fill the mushrooms with the breadcrumb mixture - make sure you 'press' the mixture into the mushroom.

  10. Bake for 12 minutes or until golden on top.

  11. Top with the parsley and serve hot.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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