'Roo Stuffed Mushrooms

The bf made these on a whim...I wish I could just create magic like this in the kitchen. These were très délicieux (and it's cooked with bacon grease).

Serves 2-4 (2 of us made a meal out of all 7 mushrooms).

Chef: the bf <3

  • 6-7 large mushrooms of your choice, stemmed and cored (I used very large white button mushrooms, but portabella would work. Creminis would also be really good)
  • 250-300 grams kangaroo mince (or beef if you have no 'roo)
  • 1 medium onion, quartered
  • 1 jalapeno
  • 2-3 cloves garlic, whole
  • 4-5 strips of bacon, diced
  • 2 tbsp Vegemite
  • 1 egg
  • Parmesan, finely grated
  • Spices
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp Szechuan peppercorn, ground
    • 2 tbsp dried parsley
    • 1 tsp mustard powder
    • 1 tsp fennel seed, ground
    • 1 tsp cumin, ground
    • 2 tsp smoked paprika (yes it is worth getting the smoked kind!)
  • Toppings (Optional): celery leaf, curried mayonnaise
  1. Add the diced bacon to a sauté pan and slow cook it down to render out the fat. Cook it 3/4 the way to very crispy. While this is cooking begin the rest of the prep.
  2. De-stem your mushrooms and save for something else or put into a salad. Then, take a small paring knife and carve out the bulk of the mushroom cap. You should basically have a very thin walled, deep mushroom cap. Take all of the mushroom you are cutting out and put it into a food processor.
  3. Add the onion, garlic, and jalapeno to the food processor now full of mushroom guts. Blend until smooth.
  4. By now your bacon bits and grease should be ready. Add the blended mixture to the pan and turn up the heat to medium/medium-high. Once it is heated through, add the Vegemite and stir until dissolved. Cook until it is browned through and most of the water has evaporated. It will become thicker and much darker in color.
  5. While this is cooking down, add the 'roo to a bowl, crack an egg, and add everything in the "spices" section. Mix to combine evenly.
  6. Let the mushroom and bacon mixture cool for a few minutes and then add to the seasoned meat. Mix until thoroughly combined.
  7. Stuff the mushroom caps and then press the parmeson on top to make a crust.

  8. Put in a foil lined baking sheet (make sure the foil goes up the side in a single layer to catch all the tasty drippin's that will be coming soon).
  9. Place in a pre-heated oven (to 180 C or 350 F) for 15-20 minutes.
  10. Finish by placing under a broiler till the crust is crispy and bubbly.
  11. Garnish with whatever you like. I used a celery leaf and curried mayo. Chives and sour cream would work as well.
  12. Bon apetite!
Celery leaves.
Curried mayonnaise.
The magic.


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