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Stuffed Mushrooms

These stuffed mushrooms are stuffed full of juicy flavour great for a tasty lunch.

The Method

On a baking tray place your mushrooms removing the stalks and place a teaspoon of oil in the middle of each, then place in the oven at 200 degrees for roughly 10 mins whilst you are prepping the filling.

Place filling in a pan then put the 2 tablespoons of oil, garlic and onion cooking on a high heat stirring all the time until the onions start to turn transparent. Next add in all your vegetables, peperami and chopped tinned tomatoes and bring to the boil then leave for 5 minutes.

Turn off the pan and add the turmeric and paprika give it a good mix in.

Remove the mushrooms from the oven and place a large tablespoon of filling into the middle of each one and add a little grated cheese or alternatively soft cheese. Place back into the oven for 5 - 10 more minutes until cheese is browning.

Serve with boiled rice.


  • wheat icon4 Servings
  • wheat iconReady In 30 mins
  • wheat iconAverage Cost:
  • wheat icon Calories Per Serving

Ingredients Required

8 large mushrooms

8 teaspoons of sesame oil

200 grams chopped tinned tomatoes

2 large fresh tomatoes diced

2 garlic cloves crushed

1/4 teaspoon tumeric

1/4 teaspoon paprika

1 spring onion sliced

1/2 a small onion diced

1/2 carrot grated

1/2 green pepper diced

1/2 red pepper diced

2 peperami sticks chopped

2 tablespoons sesame oil extra

80 grams grated cheese (i use lactose free)

Allergies & Intolerance

  • lactose iconLactose Free
  • wheat iconWheat Free
  • gluten iconGluten Free
  • egg iconEgg Free
  • nut iconNut Free
* Disclaimer please check all your ingredients used as manufacturers products may vary
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