Cheese Stuffed Mushrooms

This is the BEST Stuffed Mushrooms Recipe ever!

Easy to make and will certainly get your taste buds going, who doesn't love a good shroom?!

Cheese Stuffed Mushrooms

Large flat mushrooms, stuffed with chargrilled peppers, tomatoes, spring onion and a little garlic. Topped with a mix of Cheddar and Double Gloucester cheeses although you can, of course, use whatever cheese you prefer.

If you're vegetarian there are a lot of vegetarian cheeses available and so you can still make these and be in cheese heaven!

Preheat the oven to 200c /400f or Gas 6 and get yourself two nice large, flat mushrooms.

Carefully remove the stalks from the mushroom caps and chop along with the garlic.

Nutritional Benefits of Eating Mushrooms

You can't go wrong with mushrooms! They're fat-free, low-sodium, low-calorie, and cholesterol-free. They're also packed with fibre, vitamins, and minerals.

It's just the cheese in this recipe that's not so good, but hey ho!!

Heat a little oil in a frying pan and add the chopped mushroom stalks and the garlic along with the spring onions.

Stir for a minute or so and then add in the tomatoes and sweet pepper flakes.

Put the mushrooms into a shallow baking dish.

Spoon in the tomato and spring onion mixture and add top with the diced chargrilled peppers.

Mix together the two kinds of cheese and top each mushroom.

Cover the baking tray with foil and pop into the oven to cook for 15 minutes. Remove the foil and back in for a further 5 minutes.

By this time they should be piping hot and the cheese melted. Remove from the oven, sprinkle over the parsley.

Serve with whatever else you fancy, or just eat them as they are or with a hunk of nice, fresh crusty bread.

You can buy chargrilled or roasted peppers in a jar in most supermarkets, but be sure to buy the ones in oil and not vinegar.

Stuffed Mushrooms Recipe

stuffed,mushrooms,recipe,cheese,cheesy

side,starter,lunch,

English

Yield: 1-2

Author: Jan Bennett

Cheese Stuffed Mushrooms

To serve more, just double the ingredients.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 x large flat mushrooms
• a few chargrilled peppers - from a jar drained from oil and diced
• a few baby tomatoes - quartered
• 2 spring onions - thinly sliced
• 20g Cheddar - grated
• 20g Double Gloucester - grated
• 1 garlic clove - very finely chopped
• fresh parsley - chopped
• sweet pepper flakes

Instructions

Preheat the oven to 200c /400f or Gas 6

1. Carefully remove the stalks from the mushroom caps, finely chop and set aside with the chopped garlic.
2. Heat a little oil in a frying pan and add the chopped mushroom stalks and the garlic along with the spring onions.
3. Stir for a minute or so and then add in the tomatoes and sweet pepper flakes.
4. Put the mushrooms into a shallow baking dish and spoon in the tomato and spring onion mixture.
5. Top with the diced chargrilled peppers.
6. Mix together the two kinds of cheese and top each mushroom.
7. Cover the baking tray with foil and pop it into the oven to cook for 15 minutes. 
8. Remove the foil and back in for a further 5 minutes.
9. By this time they should be piping hot and the cheese melted.
10. Remove from the oven, sprinkle over the parsley and serve.

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