Servings
Font
Back
Baked Stuffed Mushrooms
4.9 from 219 votes

Baked Stuffed Mushrooms

Baked stuffed mushrooms are prepared by filling large field mushroom caps with a savory mixture of crumbled feta, toasted pine nuts, garlic, chili, onion, basil, and breadcrumbs. Topped with butter and baked until golden, the mushrooms develop a rich, savory flavor and tender texture. A homemade tomato-based sugo sauce accompanies the dish, enhancing its freshness and acidity.

Prep Time
15 mins
Cook Time
25 mins
Servings: 2 servings
Course: Side Dish, Appetizer
Cuisine: Australian

Ingredients

  • 8 lices bread
  • 4 field mushrooms large
  • 50 grams fetta cheese crumbled, Binnorie brand
  • 1 chilli remove seeds, chopped
  • 20 grams pine nuts toasted
  • 5 cloves garlic poach in olive oil, poached
  • 50 grams onion cook until golden, diced
  • 10 basil chopped, leaves
  • salt to taste
  • black pepper to taste
  • 20 grams butter
Sugo sauce:
  • 2 tomato chopped
  • 125 grams tomato crushed, canned
  • 20 grams tomato paste
  • 50 grams onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 30 millilitres white wine
  • SEASONING to taste
  • 5 basil chopped, leaves

Instructions

How To Prepare The Stuffing:
    Cup of Yum
  1. Blend bread to a rough consistency. Mix in a bowl with fetta, chillies, garlic, onion, basil & pine nuts ( mix with hands ).
  2. Remove stalks from mushrooms & place mix into mushrooms.
  3. Top mushrooms with butter and bake at 200 degrees C/ 392 ℉ for 15 minutes.
How To Prepare the Sugo Sauce
  1. Place onions & garlic in pan with oil and sweat, add tomato paste & cook for 2 minutes.
  2. Deglaze pan with wine then add fresh & canned tomatoes, cook for 10 min.
  3. Add basil & season to taste.

Notes