I have changed the original stuffed mushroom recipe by adding not only cheese but grated peanuts, chili and parsley. I have prepared 2 different sets, one with and one without the grated peanuts to be on the safe side. Luck was on my side though as they both turned out great! In fact this opened up many doors as we couldn’t stop thinking about what else we could add to the mix, so more than likely I will come up with more variations of this recipe later on. If you do not use peanuts this recipe is 100% low carb. Let’s see how to prepare them.
- 8 Large button mushrooms
- 100g/4oz Dutch Gouda ( the older the better )
- 100g/4oz White Cheddar
- Fresh parsley
- Chili peppers
- 8 slices of Bacon
- 50g/2oz salted peanuts
Grate the peanuts.
Remove the stems and skin from the mushrooms and place them into a baking pan. Slice the chili and cut the parsley into small pieces.
Grate both cheese and mix them together with the parsley.
Divide the cheese mix into 2 bowls equally, then mix the grated peanuts into one of the bowls
Stuff the mushrooms with any of the 2 cheese mixes and place one or two chili slices on top. One set with and one set without the grated peanuts.
Wrap the mushrooms in bacon.
Bake them in an oven on 250 degrees Celsius or 480 degrees Fahrenheit. Alternatively you can also grill them, or smoke them in a BBQ smoker.
Remove the mushrooms after about 20-30 minutes of baking time. If you are grilling them make sure that u close the lid of your grill and have high enough temperature inside. Unfortunately you can only grill them on one side as the melted cheese will flow out of the mushroom heads if you try turning them around.