Bbc Good Food Stuffed Mushrooms Recipes

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FETA-STUFFED MUSHROOMS WITH MUSTARD SLAW



Feta-stuffed mushrooms with mustard slaw image

This healthy vegetarian supper has it all: meaty mushrooms, crumbly feta, a simple slaw and it's 3 of your 5-a-day. It's packed with wholegrain goodness too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Starter, Supper

Time 55m

Number Of Ingredients 16

4 large Portobello mushrooms , each about 10cm across
1-2 tsp rapeseed oil
100g bulghar wheat
2 garlic cloves , finely grated
50g feta , crumbled
2 tsp finely chopped rosemary leaves
6 walnut halves , roughly broken
2 tbsp chopped parsley (optional)
2 carrots , coarsely grated
1 red onion , finely sliced
200g red cabbage , finely shredded
40g raisins
1 tbsp rapeseed oil
1 tbsp apple cider vinegar
1 tsp English mustard powder
4 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin)

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
  • Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
  • Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
  • Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

TRIPLE CHEESE & TARRAGON-STUFFED MUSHROOMS



Triple cheese & tarragon-stuffed mushrooms image

Make this speedy, cheesy veggie treat for a light supper, or starter. It only needs five ingredients and you can have it on the table in 15 minutes

Provided by Elena Silcock

Categories     Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper

Time 15m

Number Of Ingredients 6

4large Portobello mushrooms
3 tbsp ricotta
30g parmesan or vegetarian alternative, grated
30g grated mozzarella or cheddar
1 tbsp tarragon leaves (optional)
rocket salad, to serve

Steps:

  • Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.
  • Remove from the tray with a spatula, season and serve with a rocket salad.

Nutrition Facts : Calories 216 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

STUFFED MUSHROOMS



Stuffed mushrooms image

Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner

Provided by Member recipe by pigwidgeon

Categories     Dinner, Lunch, Starter, Supper

Time 45m

Yield Serves 2 (makes 4-6)

Number Of Ingredients 7

4-6 medium-large portobello mushrooms
125g unsmoked bacon lardons
1 shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp dried breadcrumbs
1 tsp dried sage
50g medium cheddar, grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
  • Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
  • Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
  • Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium

CHEESY STUFFED MUSHROOMS ON TOAST



Cheesy stuffed mushrooms on toast image

Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients

Provided by Sara Buenfeld

Categories     Snack, Treat

Time 10m

Number Of Ingredients 5

50g butter with Mediterranean herbs, or garlic butter
4 large flat mushrooms
225g bag baby spinach
4 thick slices of bread, preferably granary from a small loaf
4 generous slices of cheddar cheese, about 100g/4oz

Steps:

  • Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
  • Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
  • Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.44 milligram of sodium

STUFFED MUSHROOMS



stuffed mushrooms image

Make and share this stuffed mushrooms recipe from Food.com.

Provided by brenda hardesty

Categories     < 60 Mins

Time 35m

Yield 20-40 serving(s)

Number Of Ingredients 4

1 container whole mushroom
2 packages cream cheese
bacon bits
1 bunch green onion (chopped)

Steps:

  • take cores out of mushrooms.
  • in bowl soften cream cheese,add chopped green onions.
  • stuff mushrooms with cream cheese,sprinkle bacon bits on top.
  • grill or bake in 350 degree oven till mushrooms soft.

Nutrition Facts : Calories 81.1, Fat 7.9, SaturatedFat 5, Cholesterol 24.9, Sodium 68.1, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 1.8

STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON



Stuffed baby squash with creamy mushrooms & tarragon image

Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas

Provided by Esther Clark

Categories     Dinner

Time 2h15m

Number Of Ingredients 11

4 onion or acorn squash
4 tbsp olive oil
50g dried wild mushrooms
2 banana shallots, peeled and sliced
200g chestnut mushrooms, finely chopped
2 garlic cloves, crushed
100ml vegetable stock
250g cooked mixed grains
4 tbsp crème fraîche
½ small bunch of tarragon, finely chopped
80g mature cheddar, finely grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
  • Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
  • Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 655 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

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