Bacon Rosemary Stuffed Mushrooms


100g bacon, chopped

30g butter

250g mushrooms

2 sprigs rosemary, minced

1 onion, chopped

150g grated Edam cheese

  1. Preheat the oven to 200℃.
  2. Separate the mushroom stems from the caps. Chop the stems and set aside.
  3. Melt the butter in a frying pan and cook the onion until soft. Add the chopped mushroom stems and cook for 5-7 minutes.
  4. Meanwhile, in another frying pan, cook the chopped bacon until crisp. Drain the fat from the pan. Add the bacon to the mushroom mixture along with the cheese and rosemary. Stir well.
  5. Fill the mushroom caps with the mixture and place in a baking tin.
  6. Bake for fifteen to twenty minutes.


Vegan Stuffed Mushrooms


14 medium white mushrooms

1tbsp olive oil, more for brushing

3 shallots, finely sliced

5-6 cloves garlic, finely sliced

3tbsp chopped walnuts

3tbsp chopped sundried tomatoes

3tbsp chopped parsley

Half a teaspoon of salt, and additional seasoning

For the lemon-parsley drizzle –

Quarter cup of finely chopped parsley

1 clove garlic, diced

The zest of half a lemon

Half a tablespoon of red or white wine vinegar

Quarter cup olive oil

Pinch of salt and pepper

Similar to the bacon recipe above. Make the drizzle first, just mash it all together and set aside to marinate.

Chop the stems and fry with the shallots and garlic. Remove from the heat and add the other ingredients. Oil and season the mushroom caps, fill and pop in the oven for fifteen to twenty minutes. Drizzle and serve.