Baked Mushrooms

crunchy topped baked mushroomsLooking for something a little different for a lazy brunch? Try these delicious baked mushrooms with bacon, cheese and a crunchy bread topping. 

Serves 4

Cooking Time 30 mins

What You’ll Need: 

  • 250g (9oz) Smoked Wiltshire cured, back bacon rashers cut into three
  • 100g (4oz) Fresh white breadcrumbs
  • 1 Red chilli, deseeded and finely chopped
  • 2 x 15 mlsp (2tbsp) Sundried tomato paste
  • 8 Large, flat mushrooms, stalks removed
  • 75g (3oz) Mature Cheddar cheese
  • Black pepper
  • Olive oil for drizzling
What To Do: 
  1. Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
  2. Mix the bacon, breadcrumbs, chilli and sundried tomato paste together.
  3. Place the mushrooms in a single layer in a large roasting pan. Fill each mushroom with the stuffing, sprinkle with the cheese, black pepper and drizzle with a little oil.
  4. Loosely cover with foil and bake for 20 minutes. Remove the foil and ‘brown off’ for a further 10 minutes.
  5. Serve for breakfast, lunch, brunch or supper – with crusty bread or crunchy seasonal salad.

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