Creamy Tomato Stuffed Mushrooms
This mouth-watering stuffed mushroom recipe is straightforward and quick! The creamy tomato sauce topped with all the trimmings basically tastes like a carb free pizza. Only better! Pizza’s really should use this sauce, I’m not kidding.
Depending on the size of the mushrooms I usually have some sauce left over. It is so good spread over chicken breast and baked in the oven. Or double the sauce, that way you definitely will have enough creamy tomato sauce for the whole family the next night. The sauce keeps for 2 - 3 days in the frigde depending on when your cream expires etc.
There’s no salt added to this recipe. Between the vegetable stock powder, olives, and cheddar cheese I don’t think it needs it! But by all means season to your own taste, everyone is different!
We have this with a side of couscous since it takes 5 minutes too cook.
Enjoy! x
Creamy Tomato Stuffed Mushrooms
8 jumbo flat brown mushrooms
4 rashers streaky bacon
2/3 cup tomato paste
3/4 cup cream
1 1/2 teaspoons vegetable stock powder
3 spring onions diced
12 pitted Kalamata olives diced
1/2 cup grated cheddar cheese
1/2 teaspoon cracked pepper
Extra pepper to taste
Directions
Preheat oven on fan bake 355 F degrees / 180 C degrees. Line a large roasting tray with baking paper.
Cook bacon in a medium sized fry pan on a medium heat until crispy on both sides, 10 - 12 minutes. Remove from pan and place on paper towels. Set aside to cool and dhopped up once cooled.
In a medium bowl add tomato paste, cream, stock powder, and pepper. Stir until completely combined. It should be a thick consistency.
Wash mushrooms gently. Remove stalk with fingers being careful not too create a whole in the mushroom caps, these should just pull out. Finely dice mushroom stalks. Add chopped stalks to the sauce bowl.
Place mushroom caps upside down on baking tray. Using a teaspoon or your fingers, sprinkle chopped olives onto each mushroom. Spoon your tomato sauce onto each mushroom. If you over fill with sauce it will overflow into the baking tray. I personally like it like that. Any leftover sauce can be stored in the fridge for up to two days.
Sprinkle each mushroom with bacon, half the spring onions, and grated cheese. Crack some extra pepper over the top.
Place in the oven for approximately 20 minutes, oven dependent. Remove from oven when the tops are golden and there a brown juices in the pan.
Voila!
Tag #stripesandwillows x