Tivoli Stuffed Mushrooms

“Alice remained looking thoughtfully at the mushroom for a minute…. at last she stretched her arms around it as far as they would go, and broke off a bit of the edge with each hand.”

Lewis Carroll, Alice’s Adventures in Wonderland


These mushrooms are not hallucegenic like Alice’s. They go well with the Tivoli meatballs, but they would also make a good starter.


for 6

  • 1 banana shallot, peeled and chopped fine
  • 2 tbsp olive oil
  • 7 largish mushrooms or 21 smaller ones (peel if necessary, trim off the bottom of the stalk)
  • 1 tbsp chopped fresh thyme
  • 2 rashers of streaky bacon (fry the rest of the packet separately and use to sprinkle over salads) chopped small, and be careful to cut out any bits of bone
  • 1 fat clove of garlic, crushed with some smoked salt
  • 10 grinds of Indonesian long black pepper
  • 30g/1 oz/½ cup breadcrumbs
  • 25g/1 oz/¼ cup of parmesan
  • Smoked salt and Indonesian long pepper
  • 1 small bunch of flat leaved parsley (25g/1 oz) – chopped (you can use the stalks)


  1. Preheat the oven to 210ºC
  2. Begin to fry the shallot and bacon in a tbsp of the oil
  3. Meanwhile quickly chop one large or three small mushrooms, including the stalks and add them to the frying pan
  4. Add the thyme, garlic and pepper, move to the edge of the frying pan
  5. Fry the bottoms of the mushrooms, move to a roasting tin and top with the onion mixture
  6. Mix the breadcrumbs with the rest of the oil, salt, pepper, parmesan and parsley
  7. Cook for 8-10 minutes, checking to ensure they don’t burn
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Fettucine with gorgonzola and walnuts

I used to go and stay with a school friend who lived near lake Como in Italy. Her family had wholeheartedly espoused the local cooking,…
Read More

Cabbage, fennel and flecks of golden saffron

The inspiration for this dish comes from an anonymous person who wrote the Liber de Coquina, ricette di cultura medievale in the 14 century –…
Read More

Courgette Crostata – or what to do if you can’t find your pie dish

Alright – I know I am mixing my languages – a crostata is an essentially Italian dish, and this recipe, with its Gorgonzola and mascarpone…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts