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Stuffed Mushrooms Two Ways

This great recipe for stuff mushrooms comes from our friends at Weber.

Ingredients

  • 14 mushrooms (brown or button)
  • 100 grams shredded cheese
  • Sea Salt
  • Freshly ground black pepper

BACON AND CHILLI FILLING

  • 3 rashers short cut bacon, diced
  • ¼ brown onion, finely chopped
  • 1 long red chilli, finely chopped
  • 200 millilitres sour cream

TUSCAN FILLING

  • 200 millilitres sour cream
  • ½ teaspoon garlic powder
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon parsley, finely chopped

Method

01

Remove and discard the stems from the mushrooms.

02

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

03

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

04

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

05

Using a spoon fill the centre of each mushroom with the fillings.

06

Top the stuffed mushrooms with a sprinkle of grated cheese.

07

Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.

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