About this recipe: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.
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
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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.
If you don't like it too spicy, use half a green chilli, or use a red chilli.
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