Hot Chilli Stuffed Mushrooms


  • 350g mushrooms, about 2.5 cm diameter
  • 2 rashers bacon
  • ½ cup strong cheddar cheese, coarsely grated
  • 2 tbs TGS Co Hot Chilli Mustard
  • 1 cup breadcrumbs
  • 1 egg, lightly beaten
  • ¼ cup milk
  • 1 tbs parsley, chopped
  • 2 thin slices additional cheese
  • 1 tomato, thinly sliced


  1. Remove stems carefully from mushrooms. Chop bacon finely after removing rind. Cook in a frypan until well browned. Remove pan from heat and add cheese, mustard and breadcrumbs. Mix well, then add parsley, egg and milk. Season to taste and mix well until combined.
  2. Fill each mushroom cavity with the mixture.
  3. Cut extra cheese slices into 1cm squares. Cut each tomato slice into six small segments. Place one slice of cheese onto each mushroom, then top with tomato segment.
  4. Place mushrooms on oven trays and bake for 8-10 minutes or until cheese is melted and golden
  5. Serve as an entrée or snack