Stuffed mushrooms

4 Min Read

It’s me again and a dish with mushrooms, surprised?! Didn’t think so! This particular recipe of mine can be served as a starter or side dish at a braai or your next dinner. I have made variations of this stuffed mushroom dish over a few years. There are so many different angles to add your flair, you can add spinach and feta or bacon and blue cheese. I have stuck to my “traditional” base recipe and added sundried tomatoes, enjoy. I am sure you will still get to see all my variations and adjustments, this is not the first or last.

What you need?

  • 5 large brown mushrooms, whole (3 will be used to fill and two for the filling)
  • 3 slices red onion, finely diced
  • 1/2 tablespoon of butter
  • 1/2 teaspoon dried thyme
  • 6 sundried tomatoes
  • 1/4 cup cottage cheese
  • 1/8 cup bread crumbs
  • Parmesan cheese for topping before grilling, about 2 -3 tablespoons

What to do?

  • Preheat the oven to 180 Celsius. Prepare and grease a baking tray.
  • Place three of the brown mushrooms face down and rub with olive oil, salt and pepper. See first picture below.
  • Bake in the oven for 10 – 12 minutes.
  • In the meantime, finely dice the other 3 mushrooms, see second picture below. It looks a lot, but it cooks down quite a bit (see last picture of that cooked)
  • In a medium sized frying pan, heat the butter and fry the onions until soft. See third picture below.
  • Add the thyme and the finely diced mushrooms.
  • Remove from heat and place in a medium bowl (you will mix the filling all in this bowl). See last picture below.
  • In the same frying pan, add the sundried tomatoes face down and blister for a few seconds (see first picture below). Remove from the heat and dice, add diced sundried tomatoes to the cooked diced onions and mushrooms (see second picture below).
  • In the mixing bowl, you have onion, mushrooms and sundried tomatoes. See second picture below.
  • Add to that mixture cottage cheese and bread crumbs. See third picture below.
  • Once the mushrooms are cooked for 10 minutes, remove from the oven. Turn gill side up (see fourth picture below) and stuff the mushrooms with the filling.
  • Top with Parmesan cheese and place bake in the oven for 10 minutes, see last picture below.
  • Turn onto grill for 2 minutes to crisp up the cheese, if desired
  • Serve these bundle of joys on a bed of lettuce and dehydrated mushrooms slices (I just baked these with the mushrooms in the oven for 10 minutes, I might have over-baked mine) and raw slices or serve with dinner as a side.
Stuffed mushroom is served
  • For vegetarians, this can be served as the ‘main’ element of a dinner with a side salad and roasted vegetables.
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