Loaded Mushrooms with California Walnuts and Cheese

Loaded Mushrooms with California Walnuts and Cheese

Course Appetizer, lunch, Side Dish
Keyword BBQ, cheese, mushrooms
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 229kcal


  • 80 g diced smoked pancetta
  • 50 g California Walnuts chopped
  • 4 spring onions sliced
  • 4 large flat mushrooms stems removed
  • 1 tbsp olive oil
  • 50 g mature Cheddar grated


  • Fry the pancetta for 3 minutes until crispy, add the Walnuts and spring onions and fry for a further minute. Transfer to a bowl and set aside.
  • Brush the mushrooms with the oil and place on a BBQ or griddle pan, stalk side down first and cook for 5 minutes, turn and cook for a further 3 minutes or until softened but keeping their shape. Transfer to a large sheet of foil, stem side up.
  • Stir the cheese into the pancetta mixture and spoon over the mushrooms, wrap up the foil to seal and return to the BBQ or griddle pan for about 3 minutes or until the cheese has melted.


Calories: 229kcal | Carbohydrates: 0.9g | Protein: 9.9g | Fat: 20g | Saturated Fat: 5.6g | Fibre: 1.4g | Sugar: 0.8g


Cook’s tip: Make up the pancetta topping in advance.
0.77g salt per serving
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