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Green chilli stuffed mushrooms
These are cheesy stuffed mushrooms with a spicy kick! Guests won't be able to eat just one. Easy to make and oh-so moreish.
Ingredients
Makes: 8 stuffed mushrooms
- 8 medium mushrooms
- 1 1/2 teaspoons olive oil
- 1 green chilli, seeds removed and finely chopped
- 1 clove garlic, minced
- 85g cream cheese, softened
- 3 tablespoons grated Cheddar cheese
- 2 rashers streaky bacon, cooked and chopped
- sea salt and freshly ground black pepper to taste
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat the oven to 180 C / Gas 4. Grease a baking dish.
- Carefully remove the stems from the mushrooms, and chop the stems finely.
- Heat the olive oil in a frying pan and saute the chopped mushroom stems, garlic and chilli until softened and until mushrooms release moisture, about 10 minutes.
- In a small bowl, combine cream cheese, Cheddar cheese, chopped bacon and mushroom/chilli mixture. Season to taste with salt and pepper.
- Spoon mixture into mushrooms, allowing it to mound slightly on top of the mushrooms. Depending on the size of your mushrooms, you may need to use more/less mushrooms to accomodate the amount of filling.
- Place mushrooms in prepared baking dish and bake in preheated oven for 15-20 minutes, or until cheese begins to brown. Serve straightaway.
Tip
If you don't like it too spicy, use half a green chilli, or use a red chilli.
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Reviews & ratings
Average global rating:
(191)
Reviews in English (137)
Loved these mushrooms and for me that's saying something as I'm not the biggest fan of fungus! I increased the ingredients to make enough filling for 12 mushrooms and served them as a side as part of a main meal and they went down a treat. They would make great hors d'oeuvres, starters or lunches. I'll definitely be making these again, Thank You . - 06 Mar 2014
Really quick, easy and delicious. Adapted to make them vegetarian just by leaving out the bacon. Still tasty! - 22 Aug 2016
Simple and lovely - 04 Jun 2016