Stuffed Mushrooms

Cook time 1 hour
Servings 8


2 tbsp extra virgin olive oil

8 portobello mushrooms, stalk trimmed off and cleaned with a damp cloth

2 slices of stale sourdough, crust removed and blending to form a crumb

50g pine nuts or any nut of your choice

3 rashers of middle rindless or streaky bacon, finely chopped

6 sundried tomatoes

½ cup ricotta

¼ cup freshly grated parmesan

2 sprigs of thyme, leaves picked

2 sprigs of parsley, chopped plus extra for garnish

Zest of ½ lemon

Salt & pepper

Stuffed Mushrooms


Preheat the oven to 200C.

Place the bacon, mushrooms stalks and tomatoes into a food processor and blend into a fine crumb. Add the pine nuts and pulse again.

Heat 1 tbsp of the oil in a frypan over medium heat and add the bacon crumb and fry for 3-4 minutes until golden. Remove from heat and cool.

Transfer to a bowl and add the ricotta, parmesan, herbs and zest and combine to form a sticky stuffing. Season to taste.

Place the mushrooms on a tray lined with baking paper, cap side down. Stuff each mushroom with the ricotta mixture. Drizzle remaining oil over the top and cook in the oven for 20-25 minute until golden.

Serve with a simple salad.