Name: Stuffed Mushrooms
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 16 medium Mushroom caps; 4 tbsp Worcestershire sauce; 8 tbsp Pouring cream-fresh; 2 tbsp Olive oil; 0.5 cup Soft fresh breadcrumbs; 2 Spring onions-finely chopped; 0.25 cup parmesan cheese-grated; 1 tsp garlic; 2 tbsp Fresh parsley-finely chopped; 1 Egg-lightly beaten

Delicious stuffed mushroom cap filled with herbs breadcrumbs and cheese perfect for appetizer or — Pin
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Stuffed Mushrooms

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: Cocktail Party, Recipes, Sides

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

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Ingredients

16 medium Mushroom caps
4 tbsp Worcestershire sauce
8 tbsp Pouring cream-fresh
2 tbsp Olive oil
0.5 cup Soft fresh breadcrumbs
2 Spring onions-finely chopped
0.25 cup parmesan cheese-grated
1 tsp garlic
2 tbsp Fresh parsley-finely chopped
1 Egg-lightly beaten

Directions

Preheat the oven to 200 degrees.
Line an oven tray with aluminium foil and place the clean mushroom caps on the tray stalk side up, but with the stalk removed.
In a small frying pan add the oil and heat through.
Add the bacon, garlic, spring onions and finely chopped mushroom stalks and cook for five minutes or until bacon starts to crisp.
Remove from the heat and transfer into a bowl.
Add the breadcrumbs and cheese and stir to combine.
Add the lightly beaten egg and combine.
Splash a little Worcestershire sauce into every mushroom, and add a small dollop of cream.
Then fill the mushrooms with the breadcrumb mixture – make sure you ‘press’ the mixture into the mushroom.
Bake for 12 minutes or until golden on top.
Top with the parsley and serve hot.

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

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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Stuffed Mushrooms