Stuffed Mushrooms- Two Ways
ShareSave
Rating
Yields1 ServingCook Time15 minsTotal Time30 mins
 14 mushrooms (brown or button)
Bacon and Chili Mushrooms
 3 rashers short cut bacon, diced
 ¼ brown onion, finely chopped
 1 long red chili, finely chopped
 200 ml sour cream
 Salt and pepper, to taste
 50 g shredded cheese
Tuscan Mushrooms
 200 ml sour cream
 ½ tsp garlic powder
 1 tsp rosemary, finely chopped
 1 tsp parsley, finely chopped
 Salt and pepper, to taste
 50 g shredded cheese
1

Remove the stems from the mushrooms, discard.

2

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

Set up your barbecue for indirect cooking (please refer to your handbook for further instructions).

5

Preheat your barbecue on high for 10 minutes (please refer to your handbook for further instructions).

6

Using a spoon fill the centre of each mushroom with the sour cream mixtures.

7

Top the stuffed mushrooms with a sprinkle of grated cheese.

8

Once the barbecue has preheated turn the control knob to the roast setting (please refer to your handbook for further instructions).

9

Place the mushrooms on top of the trivet/ cooking grills and cook for 10-15 minutes or until the cheese turns golden brown.

Ingredients

 14 mushrooms (brown or button)
Bacon and Chili Mushrooms
 3 rashers short cut bacon, diced
 ¼ brown onion, finely chopped
 1 long red chili, finely chopped
 200 ml sour cream
 Salt and pepper, to taste
 50 g shredded cheese
Tuscan Mushrooms
 200 ml sour cream
 ½ tsp garlic powder
 1 tsp rosemary, finely chopped
 1 tsp parsley, finely chopped
 Salt and pepper, to taste
 50 g shredded cheese

Directions

1

Remove the stems from the mushrooms, discard.

2

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

Set up your barbecue for indirect cooking (please refer to your handbook for further instructions).

5

Preheat your barbecue on high for 10 minutes (please refer to your handbook for further instructions).

6

Using a spoon fill the centre of each mushroom with the sour cream mixtures.

7

Top the stuffed mushrooms with a sprinkle of grated cheese.

8

Once the barbecue has preheated turn the control knob to the roast setting (please refer to your handbook for further instructions).

9

Place the mushrooms on top of the trivet/ cooking grills and cook for 10-15 minutes or until the cheese turns golden brown.

Stuffed Mushrooms- Two Ways
0
Your Cart