Stuffed Mushrooms- Two Ways
Preparation & Cooking Time: Prep 15 cooking 10-15
Serves: 5
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 9 Place the mushrooms on top of the trivet/ cooking grills and cook for 10-15 minutes or until the cheese turns golden brown.