Stuffed Mushrooms

Peter Flynn

I was at Bandon Market recently, and bought half a dozen Portobello mushrooms. Two went into a risotto, and the rest I stuffed. Shirley Conran famously said life was too short to stuff a mushroom (in Superwoman) but she admitted in a Guardian article in 2004 that she only said it to amuse herself. Portobello are easy to stuff, unlike flat-topped field mushrooms which have no cavity underneath. I hope she meant button mushrooms, which would indeed take forever.

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Makes 4. Serves 2. Heat your (fan) oven to 200°C. Prep time: 20 minutes. Cooking time: 30 minutes.


Ingredients

  • 4 Portobello mushrooms | stems removed and tops peeled [big ones, at least 8cm across]
  • 2 streaky rashers
  • 2 tbsp vegetable oil
  • 2 spring onions | sliced finely
  • 1 clove garlic | chopped fine
  • 1 tbsp pine nuts
  • 10 g parmesan | finely grated
  • 1 tbsp parsley | chopped
  • ½ tsp thyme | leaves only
  • ½ tsp sage | chopped
  • 10 g grated cheddar

Method

  1. Peel the tops of the mushrooms. Remove the stems and chop them finely.

  2. Cut the rasher into lardons and fry in half the oil for a few minutes until lightly browned, then drain and put in a bowl.

  3. Put the chopped mushrooms stems into the pan and fry until browned. Drain them also and add to the bowl.

  4. Put the onion and garlic into the pan with the rest of the oil and cook gently until soft and just beginning to colour.

  5. Add the cooked onion and garlic to the bowl with any oil from the pan.

  6. Add all the remaining ingredients (bread crumb, pine nuts, parmesan, parsley, thyme, and sage) except the cheddar and mix well to make the stuffing.

  7. Set the mushrooms in an oiled baking tray, underside uppermost, and fill each one with stuffing. Sprinkle with the cheddar.

  8. Bake until golden brown.


Serving

  • You could serve these with savoury rice and roasted cherry tomatoes.



Any timings underlined in red are in addition to the preparation time (eg waiting time)


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