Baked Stuffed Flat Mushrooms are so delicious you seriously have to make them!
Stuffed Flat Mushrooms - sounds good doesn't it.....well let's talk about Baked Stuffed Flat Mushrooms, sounds even better doesn't it!! Similar to our Cream Cheese Jalapeno Poppers we are stuffing vegetables again!
I think by now you guys know me well enough to know that when I try something, I need to try multiple different versions, flavour combinations and varieties so that I have nailed a recipe and an ingredient combo before I move on. I say this because I recently made Baked Stuffed Mushrooms (you can grab that recipe right here should you wish). They were AMAZING and tasted so good, so I had to do them again.
But, I couldn't do the exact same ones as that would be boring and I wanted to make use the larger flat mushrooms as they are such a beautiful ingredient.
About the recipe:
So for this Stuffed Flat Mushroom recipe, I considered the following things:
- A desire to use the large flat mushrooms and do them justice
- Not make the exact same recipe as my earlier Baked Stuffed Mushroom Post
- Add Gorgonzola (as it is delicious)
- Use the same ingredients to make the texture for the top of the mushroom as it was not cheese based and had crunch
It didn't take me long to work out how to do that.
Firstly, I want to show you guys the mushrooms, oiled and ready for stuffing.....they are good enough to eat after a little baking just like this, but remember how I said I wanted to do them justice....keep reading my friends.
Don't they look beautiful, now let's get to stuffing them full of good stuff. So on a surface level, we are starting with the same combination that we know works oh so well with mushrooms and that's bacon and shallots, but as we are wanting to take the flavours to another level we are adding pine nuts to the mix that we are going to bake in the oven for a little bit.
It is super easy to cook this part at this stage, as you literally do what I did and add the bacon, pine nuts and shallots to a lined baking tray, season with some salt and pepper, pour a wee bit of olive oil in there and then bake.
After this is done, you add these to a mixing bowl, with your parmesan cheese and whisked egg, now for the best part....we are going to add some chopped gorgonzola as it is one of the best flavoured cheeses in the world, then we stir to combine this to our already getting to good bacon mix.
Then we pack as much of this good stuff into our mushrooms as we can.
You should be rocking and rolling in your kitchen by now, so let's mix some chopped up curly parsley (from your garden if you grow it) and panko breadcrumbs together to sprinkle all over the top of our mushrooms.
Things are going to be looking pretty good on your bench right about now.............like the pic below...........
On some level I think these Stuffed Flat Mushrooms look prettier before the final step of baking, but the taste after baking surpasses the visual appeal of the dish and you take your knife and fork and cut into the mushroom you will be LOVING the little party that is happening in your mouth. Well, it will be more like a refined soiree than a party, but I know you get what I am saying.
So my friends....without further ado, let's get to reading that recipe so we can head to the shops for our ingredients.......
Baked Stuffed Flat Mushrooms
Baked Stuffed Flat Mushrooms
- 4 large flat mushrooms
- ⅓ cup olive oil
- 1 tsp salt
- 1 tsp pepper
- t tsp thyme
- 300 g diced bacon
- ½ bunch shallots green onions in USA
- ⅓ cup parmesan cheese shredded
- 1 whisked egg free range
- 200 grams gorgonzola cut into cubes
- ½ cup panko breadcrumbs
- ½ cup curly leaf parsley finely chopped
- Preheat the oven to 180 degrees and line a baking tray with grease proof paper
- Add to the baking tray, bacon, pine nuts and chopped shallots (green onions) season with salt and pepper and pour a little olive oil over the mix. Bake for 10 mins until nuts are lightly toasted
- Combine oil, salt, pepper and thyme in a small bowl and stir together. Use a pastry brush to cover the base and sides of each mushroom with this oil mix.
- Add the bacon, pine nuts, shallots, parmesan cheese and whisked egg to a mixing bowl and stir to combine. Add chopped gorgonzola and stir gently.
- Stuff each mushroom with the bacon mix.
- Combine chopped parsley with panko breadcrumbs in a small bowl
- Sprinkle the parsley mix all over each mushroom so they are well covered
- Bake for 20 minutes or until the breadcrumbs are lightly toasted
If you are like me and are trying to get more veggies into your meals then here are a few recipes that will allow you to do just that:
- Meatless Monday Vegan Noodles (lots of bell peppers provide colour in this dish!)
- Mushroom and Spinach Risotto
- Dukkah Tofu Salad (also has quinoa but is a vegan option)
- Vegan Yellow Curry Noodle Bowl (lots of flavour and veggies)
But another one that I like to try and be creative and original with veggies, is in my salads, so here are a few of my favs you will love:
- Bacon and Egg Quinoa Salad (also has quinoa and bacon and is a great work lunch option)
- Potato Salad (what is a BBQ without one on the tables!!)
- Crispy Chicken Caesar salad