Beef stuffed mushroom caps

Beef stuffed mushroom caps



Prep Time


Cook Time



250 g beef mince

3 spring onions, finely chopped

0.25 cup fresh breadcrumbs

0.25 cup semi dried tomatoes, chopped

0.5 cup shredded parmesan

0.5 tsp cracked black pepper

16 button mushrooms


  • Preheat fan forced* oven to 180°C.
  • Combine beef, spring onions, breadcrumbs, tomatoes, parmesan and pepper.
  • Divide into 16 portions and roll into balls.
  • Wipe mushrooms, remove stems and remove thin slice from bottom if necessary to ensure that mushrooms sit flat on tray.
  • Press one ball gently on each upturned mushroom.
  • Bake mushrooms on baking tray lined with baking paper for approx.15 minutes until beef is cooked through. Serve immediately.
  • Recipe notes: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
  • Select mushrooms of even size for best cooking result and best visual display. Button mushrooms approx 20g each with stem removed provide a good serving portion.
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