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
Remove and discard the stems from the mushrooms.
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.
For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
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.
Using a spoon fill the centre of each mushroom with the fillings.
Top the stuffed mushrooms with a sprinkle of grated cheese.
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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