Easy stuffed mushrooms recipe

As a child I never cared much for mushrooms. However over the years I have grown to enjoy their robust flavour and meaty texture and this easy stuffed mushrooms recipe is one I thoroughly enjoy.

Stuffed mushrooms are extremely easy to make and you can almost combine any ingredients you want. To make our recipe Brooke uses fresh breadcrumbs as the base, then adds diced onion, capsicum, pecorino cheese, bacon and an egg. Through adding an egg not only helps bring the ingredients together it gives the stuffing a light fluffy texture. As mushrooms are a great option for vegetarians these can easily be made without bacon. You could even play around with the flavour combinations using sundried tomatoes, spinach or cream cheese.

To make this recipe, firstly you need to clean your mushrooms well ensuring there is no soil or dirt. After removing the stalks so you have room for your filling. Place the mushrooms on a baking tray while you combine your stuffing. Simply mix the ingredients together in a bowl then fill the mushrooms until they are well packed. Sprinkle with a bit of extra cheese then bake in a moderate oven for 10 to 15 minutes.

We had these for brunch, however they are great as a light starter, lunch or even as a side to a main meal that’s the beauty of this easy stuffed mushrooms recipe.

This is definitely one of my new favourite mushroom recipes, but if you are looking for other appetiser recipes, then you should check out our easy savoury muffin recipe or vegetarian rice paper rolls.

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Stuffed Mushrooms
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Stuffed Mushrooms with fresh breadcrumbs, diced onion, capsicum, pecorino cheese, bacon and an egg.
Recipe type: Sides
Cuisine: Australian
Serves: 6
  • 6 field mushrooms
  • 1 cup fresh breadcrumbs
  • ¼ bacon, diced
  • ¼ capsicum, diced
  • ½ onion, diced
  • ½ cup pecorino cheese, grated. Plus extra tablespoon
  • 1 egg, lightly beaten
  • salt and pepper to season
  1. Preheat oven to 180 °C
  2. Wash the mushrooms, drying thoroughly and remove stalks.
  3. Combine the breadcrumbs, onion, bacon, cheese and capsicum. Add the beaten egg and mix until well combined.
  4. Fill the mushrooms until well packed. Sprinkle with extra cheese.
  5. Bake in oven for 10 to 15 minutes. Serve warm.


Prosciutto wrapped asparagus

After making a trip to the local shops last weekend we came across some fresh Albany asparagus. Peak production for asparagus is from October to December in WA so these vibrant spears looked too good to walk past.

This recipe for prosciutto wrapped asparagus is so simple and only uses two ingredients. This recipe can easily transform any breakfast, accompany a main or easily be served on their own as an entree or finger food when entertaining.

Of course I was immediately won over with the spears being wrapped in salty prosciutto and through grilling the asparagus in the pan gave them a nice charred flavour. Now depending on how thick your asparagus is, some people may wish to quickly black the asparagus first. However I found cooking the asparagus simply in the pan still left asparagus nice and crisp and was cooked through.

I am definitely happy to have this again, and might have the remaining spears for breakfast with some eggs.

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Prosciutto wrapped asparagus
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These prosciutto wrapped asparagus spears can easily transform any breakfast, accompany a main or easily be served on their own as an entree or finger food when entertaining.
Recipe type: Side Dishes
Cuisine: American
Serves: 12
  • 12 asparagus spears
  • 12 prosciutto slices/ strips
  1. Wash asparagus thoroughly, and break off any tough, white bottoms. (This is done through simply bending the end of the asparagus which will cause the end to break away).
  2. Simply wrap your prosciutto around the asparagus leaving the tips exposed. Don’t worry if parts of the asparagus spears aren’t covered completely.
  3. Heat a non still grill pan on the stove till hot. Cooked the wrapped asparagus spears for 1 -2 minutes on each side until prosciutto is brown and crispy.
You can pre-wrap the asparagus ahead of time and store in the fridge until it is ready to be cooked.