Baked Stuffed Mushrooms

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Baked Stuffed Mushrooms

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Adjust Servings:
8 slices of bread
4 lge Field mushrooms
50 grams Binnorie fetta crumbled
1 chopped chilli remove seeds
20 grams pine nuts toasted
5 cloves poached garlic poach in olive oil
50 grams diced onion cooked until golden
10 basil leaves chopped
Salt & pepper to taste
20 grams Butter
Sugo sauce
2 tomatoes chopped
125 grams Canned tomatoes
20 grams tomato paste
50 grams onions chopped
2 cloves garlic crushed
1 tablespoon Olive Oil
30 millilitres White Wine
season to taste
5 basil leaves chopped
  • 35 min
  • Serves 2
  • Medium


  • Stuffing

  • Sugo sauce



This is a fantastic stuffed mushrooms recipe provided by Chef Sara Connors of Amanda’s on the Edge, a charming restaurant situated on the hill of Windsor’s Edge Vineyard. Windsor’s Edge is a small family operated resort in the centre of the Hunter Valley, one of Australia’s best known wine regions.

Try out this delicious baked stuffed mushrooms recipe or enjoy the original while looking over the picturesque vines and surrounding country land.

How To Prepare The Stuffing

Blend bread to a rough consistency.  Mix in a bowl with fetta, chillies, garlic, onion, basil & pine nuts ( mix with hands ).  Remove stalks from mushrooms & place mix into mushrooms.  Top mushrooms with butter and bake at 200 degrees C for 15 minutes.

How To Prepare the Sugo Sauce

Place onions & garlic in pan with oil and sweat, add tomato paste & cook for 2 minutes.  Deglaze pan with wine then add fresh & canned tomatoes, cook for 10 min.  Add basil & season to taste.


Sara Connors

Chef Sara Connors runs the kitchen at Amanda’s on the Edge, a gorgeous restaurant located on the beautiful Windsor’s Edge Vineyard. One of her trademark recipes is the crab & snapper filled ravioli with champagne butter sauce. Sara has been head Chef at Amanda's On The Edge restaurant for 12 years. She is a passionate, organised Chef who leads a team of happy Chefs who are well known for consistently delivering delicious food.

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