Stuffed Mushrooms with Cheese Topping Recipe

I love to pick mushrooms in the Swedish autumn, the woodland is just fantastic that time of the year, and they are full of “karljohan” and “taggsvamp”, which make for great eating.

But, of course, you have to know which mushrooms to pick! If you don’t know, play it safe and buy your mushrooms from a shop.

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 This is a dish my father used to make. It was one of his great culinary successes! There is nothing so wonderful as the smell of mushrooms cooking, and this recipe really brings out their flavour thanks to a great stuffing and goodly helping of melted cheese on top. Devine!

•    Mushrooms, whole

•    Bacon, finely chopped

•    Spring onions, finely chopped

•    Parsley, finely chopped

•    Mayonnaise – homemade is best!

•    Parmesan cheese, coarsely grated

Heat the oven to 400°F/200°C.

Carefully remove the stems from the mushrooms, without breaking the cap.

Finely chop the mushroom stems, the bacon, the onions, and the parsley, and add a dollop of mayonnaise to bind them together. Fill the mushroom caps with the mixture and sprinkle over the Parmesan cheese.

Bake for about 12 minutes or until the cheese has fully melted. Larger mushrooms may need a couple of extra minutes.

Server with a little parsley sprinkled over the top.

Enjoy!

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