Yields5 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
THE INGREDIENTS
14 mushrooms (brown or button)
100 grams shredded cheese
Sea Salt
Freshly ground black pepper
BACON AND CHILI FILLING
3 rashers short cut bacon, diced
¼ brown onion, finely chopped
1 long red chili, finely chopped
200 millilitres sour cream
TUSCAN FILLING
200 millilitres sour cream
½ teaspoon garlic powder
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
1
Remove and discard the stems from the mushrooms.
2
For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.
3
For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
4
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
5
Using a spoon fill the centre of each mushroom with the fillings.
6
Top the stuffed mushrooms with a sprinkle of grated cheese.
7
Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.
Ingredients
THE INGREDIENTS
14 mushrooms (brown or button)
100 grams shredded cheese
Sea Salt
Freshly ground black pepper
BACON AND CHILI FILLING
3 rashers short cut bacon, diced
¼ brown onion, finely chopped
1 long red chili, finely chopped
200 millilitres sour cream
TUSCAN FILLING
200 millilitres sour cream
½ teaspoon garlic powder
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
Directions
1
Remove and discard the stems from the mushrooms.
2
For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.
3
For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
4
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
5
Using a spoon fill the centre of each mushroom with the fillings.
6
Top the stuffed mushrooms with a sprinkle of grated cheese.
7
Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.
