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Stuffed roasted field mushrooms




Source of Recipe


australian women's weekly


List of Ingredients




100g baby spinach leaves, chopped coarsely
8 (640g) flat mushrooms
2 bacon rashers, chopped coarsely
1 cup (70g) stale breadcrumbs
125g cream cheese, softened
½ cup coarsely chopped fresh basil
salt and freshly ground black pepper
2 cups (500ml) tomato pasta sauce
2 tablespoons coarsely grated cheddar cheese

Recipe



Preheat the oven to moderately hot (200°C/180°C fan-forced).

Steam or microwave the spinach until just wilted; drain well.

Remove the stems from the mushrooms, chop stems finely.

Add bacon to a large frying pan; cook, stirring, until crisp. Add mushrooms stems, cook, stirring, until tender.

Combine spinach, bacon mixture, breadcrumbs, cream cheese and basil in a large bowl. Season to taste with salt and pepper. Divide mixture among mushroom caps.

Place pasta sauce in a baking dish; place the filled mushrooms in the sauce, top with cheddar cheese. Bake mushrooms in a moderately hot oven, uncovered, for about 20 minutes or until cooked through.

Not suitable to freeze.
Not suitable to microwave.

COOK'S NOTE: For a vegetarian version, omit the bacon from this recipe.