Stuffed Mushroom Appetizers
"Great little nibbles! Make vegetarian by putting in some corn and vegemite, or just leave the bacon out. You can add some onion and garlic maybe too; perhaps some thyme would be also nice. You can stuff them a few hours before baking. From Women's Weekly, not sure which one. Aussie measurements. I use cherry tomatoes and put a slice on top."
- Ready In:
- 33mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 375 g mushrooms, approx 2 . 5 cm in diameter
- 2 slices bacon
- 1⁄4 cup cheddar cheese
- 1⁄4 teaspoon French mustard
- 1 cup fresh breadcrumb
- 1 egg
- 1⁄4 cup milk
- 1 tablespoon chopped fresh parsley
- salt
- pepper
- 1 tomatoes
- 2 slices cheddar cheese, extra
directions
- Remove stems from mushrooms.
- Remove rind from bacon, chop bacon finely.
- Heat pan, add bacon, cook until golden brown.
- Remove pan from heat, add grated cheese, mustard and breadcrumbs, mix well.
- Add lightly beaten egg and milk, parsley and salt and pepper, mix until well combined.
- Fill stuffing into cavity of mushrooms. You can be generous! Squash the filling over the top.
- Cut extra cheese slices into 1cm squares. Slice tomato, cut each slice into segments.
- Place one slice of cheese and one tomato segment on each mushroom.
- Place mushrooms on oven trays, bake in moderately hot oven 8 minutes or until cheese has melted.
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Reviews
-
Very nice appetizer. I halved the recipe for DH and myself. I used Canadian bacon and topped with hot pepper cheese instead of cheddar cheese. Delish! Made For Auz/NW Swap #18. -
Delicious stuffed mushrooms! I was out of bacon, otherwise followed the recipe. The flavor was good, but I bet it's scrumptious with the bacon added. Can't wait to make these again.
Tweaks
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Very nice appetizer. I halved the recipe for DH and myself. I used Canadian bacon and topped with hot pepper cheese instead of cheddar cheese. Delish! Made For Auz/NW Swap #18.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
