Main Dish Stuffed Mushrooms  

An impressive-looking dish, this is a quick recipe for a light but satisfying meal for two. You could easily adjust it to serve more people for a starter or party nibbles by using smaller mushrooms, and not piling too much extra filling on top. It’s also a good way to use up small amounts of ingredients that you may have leftover from other meals. There’s no need to buy breadcrumbs, either–make your own from day-old/stale bread. Just break up into fairly small pieces and blitz in a food processor or grinder until they look like coffee grounds.

Serves 2

Ingredients

4 ounces Lardons (You can use streaky bacon if you don’t have lardons.)
Handful Baby spinach leaves
2 Large open cap mushrooms, approximately 4 ounces each (If using smaller mushrooms, remove stems to make room. Use the stems in soup.)
½  cup Fine breadcrumbs
2 ounces Pont Gar Blue cheese (or other strong flavour but creamy cheese)
1 teaspoon Dried parsley
A good grinding Peppercorns

Directions:

  1. Brown the lardons or bacon. Break into small pieces (if bacon). Set aside.
  2. Meanwhile, chop the spinach quite small to make about 1/2 cup. Steam lightly just to wilt; ½ minute in microwave on medium high should do.
  3. Part cook the mushrooms, cap side down, in the bacon fat. You want the flesh to just begin to soften, but hold its shape. The more you cook it now, the less time it will need under the grill.
  4. Meanwhile, mix the stuffing. Place breadcrumbs in medium bowl. Break up the cheese, slicing through the rind for easier mixing. Add to bowl, along with parsley and pepper. Mix together, mashing a bit with a fork, but leaving it quite chunky.
  5. Add spinach and bacon, distributing roughly.
  6. Divide stuffing between the mushrooms. Press some down into the cap and heap the rest up on top. Use a soup spoon  to help mold it into an attractive shape.
  7. Place under medium high grill and cook for 5-10 minutes, taking care not to burn the top of the stuffing.

Serve with boiled potatoes and a contrasting fresh vegetable. Picture of stuffed mushrooms

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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8 comments on “Main Dish Stuffed Mushrooms  
  1. Yum, I do love a stuffed mushroom 🙂

    Liked by 1 person

  2. Gale Wright says:

    This is making my mouth water!

    Liked by 1 person

  3. Mom says:

    Nice variation, love tasty stuffed mushrooms. Will venture on to the large size for a nice summer dinner.

    Liked by 1 person

  4. Fairy says:

    I love stuffed mushrooms. I use almond meal to make a gluten-free version, too.

    Liked by 1 person

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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