What is the SFSGI?
  What's New?
  Activities
  Galleries Page 1
  Recipes
•   Stuffed Mushrooms
•   Mushrooms and celery
•   Mushroom Risotto (pdf)
•   Mushroom Paté
  Articles and info...
  FAQ
  Events
  Links
  References
  Glossary
  How to join the SFSGI
  Contacts
Stuffed Mushrooms by Bettye Rees

Large mushroom flats can often be bought quite cheaply. Try to choose caps in which the edge of the mushroom is still slightly incurved and reject any in which the gills are soft or collapsed. Mushrooms can go off quite quickly especially if left in plastic bags, resulting in a little "intestinal hurry" (or worse!).

  • large firm mushrooms
  • salt & pepper
  • ham or bacon (chopped)
  • beaten egg
  • grated cheese
  • a little sifted plain flour
  • crushed garlic
  • chopped parsley
Remove stalks from mushrooms and chop small. Mix with all the other ingredients and re-stuff the washed caps. Simply place on an open, lightly greased dish and bake uncovered in a moderate oven for about 15 mins. or more depending on size. Mushrooms exude a lot of water, effectively cooking in their own juice.