This Mother's Day, treat her to an extra special brunch with this Stuffed Breakfast Mushrooms recipe from Karen of Lavender & Lovage.
These lovely stuffed breakfast mushrooms are easy to make, and prepare, which means the children can get involved making them for Mum’s breakfast in bed on Mothering Sunday.
Top Tips
Large field mushrooms are stuffed with sausages, bacon, tomatoes and cheese, with optional black pudding for lovers of this traditional British breakfast ingredient.
Bake these in an air fryer for less fat, speed and convenience, or in a conventional oven if you don’t have an air fryer.
Serve with creamy scrambled eggs, baby spinach leaves and toast for a tasty and filling weekend breakfast or brunch. Enjoy any time, not just on Mother's Day.
Stuffed Breakfast Mushrooms
Prep: 20 mins
Cook: 20 mins in air fryer or 30 mins in conventional oven
Serves: 4
Ingredients
- 8 large field (Portobello) mushrooms
- 8 pork sausages, skinned
- 8 smoked bacon medallions
- 2 large tomatoes, thickly sliced into 8 slices
- 115g grated cheddar cheese
- 8 black pudding slices (optional)
- Spray oil
- Eggs, to serve
- Baby spinach leaves, to serve
- Toast, to serve
Method
1. Preheat conventional oven, if using, to 180C/350F/gas mark 5. Grease and/or line a large baking tray.
2. Use one sausage per mushroom. Press and push the sausage in and around the mushroom cup, leaving the stalk intact in the middle.
3. Add the black pudding, if using, and then the bacon medallion and one thick tomato slice.
4. Spray with a little vegetable oil or drizzle a little oil over the tomato.
5. Sprinkle with grated cheese, dividing all the cheese between the 8 mushrooms.
6. Line the drawers of an air fryer with a paper liner and place 4 mushrooms in each drawer, or in one layer for a large one drawer air fryer.
7. Set the temperature to 180C on the Air Fry programme for 20 minutes. Start the air fryer and check after 15 minutes to see if they are cooked.
8. For conventional oven cooking, place the mushrooms on the prepared baking tray and bake for 30 minutes.
9. Serve on her favourite Burleigh plate with scrambled eggs and steamed baby spinach leaves. Don’t forget the tea too!
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