Stuffed Mushrooms- Two Ways

  • Prep Time
    15 mins
  • Cook Time
    10-15 mins
  • Difficulty
    Easy
  • Servings
    5
  • Ideal
    for
    • charcoal
    • gas
    • Q

Ingredients

  • 14 mushrooms (brown or button) 

Bacon and Chili Mushrooms

  • 3 rashers short cut bacon, diced
  • 1/4 brown onion, finely chopped
  • 1 long red chili, finely chopped
  • 200ml sour cream
  • Salt and pepper, to taste
  • 50g shredded cheese

 

Tuscan Mushrooms

  • 200ml sour cream
  • 1/2 teaspoon garlic powder
  • 1 teaspoons rosemary, finely chopped
  • 1 teaspoons parsley, finely chopped
  • Salt and pepper, to taste
  • 50g shredded cheese

Method

Step 1
Remove the stems from the mushrooms, discard.

Step 2
For the bacon and chili 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 chili, sour cream and season with salt and pepper. Add the bacon and onion mixture, stir to combine.

Step 3
For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.

Step 4
Set up your barbecue for indirect cooking (please refer to your handbook for further instructions).

Step 5
Preheat your barbecue on high for 10 minutes (please refer to your handbook for further instructions).

Step 6
Using a spoon fill the centre of each mushroom with the sour cream mixtures.

Step 7
Top the stuffed mushrooms with a sprinkle of grated cheese.

Step 8
Once the barbecue has preheated turn the control knob to the roast setting (please refer to your handbook for further instructions).

Step 5
Place the mushrooms on top of the trivet/ cooking grills and cook for 10-15 minutes or until the cheese turns golden brown.