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Stuffed Mushrooms

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 4 large portobello mushrooms
  • 1 tbsp vegetable oil
  • 2- 3 rashers unsmoked streaky bacon, diced
  • 1 onion, finely chopped
  • 1 Knorr Chicken Stock Pot
  • 150 g fresh breadcrumbs
  • 2 tbsp chopped fresh parsley leaves
  • zest of 1 lemon
  • 85 g mozzarella cheese, grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

301kcal

Energy (kJ)

1260kJ

Protein (g)

12.6g

Carbohydrate incl. fibre (g)

27.5g

Carbohydrate excl. fibre (g)

24.6g

Sugar (g)

6.1g

Fibre (g)

2.9g

Fat (g)

16.2g

Saturated fat (g)

5.8g

Unsaturated fat (g)

9.0g

Monounsaturated fat (g)

5.2g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.1g

Cholesterol (mg)

27mg

Sodium (mg)

848mg

Salt (g)

2.12g

Vitamin A (IU)

233IU

Vitamin C (mg)

9.0mg

Calcium (mg)

218mg

Iron (mg)

1.94mg

Potassium (mg)

528mg

Total

1206kcal

5041kJ

50.2g

110.0g

98.4g

24.5g

11.5g

65.0g

23.4g

36.0g

20.6g

15.4g

0.2g

110mg

3392mg

8.47g

931IU

36.0mg

872mg

7.75mg

2111mg


  • 1 Preheat oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 Trim stalks from mushrooms (do not discard the stalks) then place mushroom caps on a greased baking tray, gill-side up.
  • 3 Finely chop stalks and set aside.
  • 4 Heat oil in a large frying pan over medium heat then add the bacon and onion and cook for about 3 minutes or until onion softens. Add chopped mushroom stalks and stir in Knorr Chicken Stock Pot. Cook for 3 to 5 minutes until Knorr Chicken Stock Pot has melted and onions are golden. Add breadcrumbs and cook for a further 2 minutes.
  • 5 Stir in parsley, lemon zest and grated mozzarella cheese. Season with black pepper then spoon bacon mixture onto mushrooms.
  • 6 Bake for 25 to 35 minutes or until the breadcrumbs are golden then serve.