Black pudding stuffed mushrooms

This makes a great starter, side dish or breakfast dish! I’m a fan of black pudding- it’s definitely a ‘treat’ food as it’s quite high in salt (similar to sausages) so we don’t have it often. Serving it like this reduces the amount per person.


Large flat mushrooms

Black pudding

Cherry tomatoes

1-2 slices of Bread


Wash the mushrooms. Cut the stalk out of the middle and discard.

Chop the black pudding into small cubes. Cut the cherry tomatoes into quarters.

Fill the mushrooms with a mix of the black pudding and tomatoes

Whizz up some breadcrumbs in a blender or food processor

Fill the gaps and top with breadcrumbs and press down

Grate the cheese and put a generous amount on top of each mushroom. Pop into the oven on 180 degrees for 15-20mins


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