These stuffed mushrooms can be prepared up to 'ready for oven' stage in advance. Place them in the fridge until you're ready to bake then just place them in the oven for 15 minutes. Great served with meat and other vegetables or even beside eggs for breakfast. We make 2 per person if eating them on their own (a nice lunch) and 1 per person if served as an accompaniment.
Preheat oven to 180°C.
Clean the outside of mushrooms with a soft damp cloth (I peel them if they seem too tough). Remove the stems and chop finely.
Melt the butter in a frying pan and cook the bacon on medium heat for a few minutes or until starting to crisp.
Add the onion, garlic and chopped mushroom stems and sauté until onion softens.
Add salt, pepper and parsley and cook, stirring for 1 more minute. Remove from heat and stir in the breadcrumbs.
Fill the mushroom caps with the mixture and place in a shallow, well-greased baking dish.
Bake for around 15 minutes or until mushrooms have softened and the mixture is hot.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 67 | ||
Calories from Fat: 32 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 93.2mg | 3 % | |
Potassium 110.6mg | 3 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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