Veggie Stuffed Mushroom Caps Recipe at MyDish

Veggie Stuffed Mushroom Caps

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Preheat oven to 375° F (190° C). Use a spoon to carefully remove the dark gills from the mushrooms.
  • 2. Heat oil in a frying pan set over medium-high heat. Add the bacon and cook until crisp, drain off all but 1 tbsp (15 mL) fat.
  • 3. Add red pepper, onion, courgette, garlic, salt and pepper. Cook for 5 minutes or until tender and golden. Cool slightly.
  • 4. Stir the vegetable mixture with bacon, breadcrumbs, cheese, Heinz Twisted Ketchup and chilli sauce. Divide evenly between mushroom caps.
  • 5. Transfer to a baking sheet, bake for 15 minutes or until brown on top.

    • Comments Add your comment

    • I didn't have the Heinz Twisted Ketchup but it was still delicious without it. You should change the title though seen as you have bacon in the recipe!!

      by majella on Fri Feb 18 2011   reply to this comment

    Ingredients

    • 6 large Portobello mushrooms. stemmed
    • 1 tbsp.  Olive oil
    • 3 Rashers of bacon. chopped
    • 1 each Red pepper. Onion and Courgette. chopped
    • 2 cloves Garlic. crushed
    • 0.5 tsp each Salt and pepper
    • 0.25 cup Toasted fresh breadcrumbs
    • 2 cups Shredded mozzarella cheese
    • 0.25 cup Heinz Twisted Ketchup (Mild Chilli. Piri & Lime or Fiery Chilli)
    • 0.25 cup Chilli Sauce. Chunky with Sweet Peppers

    By Views 1702  Added Mon Dec 7 2009


    Filled with delicious vegetables and topped with Heinz Twisted Ketchup for a spicy kick
    Veggie Stuffed Mushroom Caps

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