STUFFED MUSHROOMS
Perfect with salad by themselves or as an accompaniment to a meal
INGREDIENTS
- 8 medium or 4 large flat mushrooms, washed with stems & gills removed
- 2tbsp extra virgin olive oil
- 225g cream cheese, softened
- 100g grated mozzarella
- 6 strips smoked bacon cooked and roughly chopped
- Shallot or small onion, chopped
- 2 cloves of garlic crushed
- 100g cherry tomatoes, quartered
- 1tsp each of dried oregano & sage
- Salt & freshly ground black pepper
- Pinch crushed chilli flakes
- 50g panko breadcrumbs
- 25g freshly grated Parmesan
- 4tbsp melted butter
- Freshly chopped parsley for serving
METHOD
- Preheat oven to 200C (180C fan) and lightly grease a large baking tray. Place mushrooms stem side down and brush with oil.
- Bake for 6 minutes then transfer to chopping board covered in paper towels to soak up excess water.
- Chop mushroom stems and gills and gently fry with the chopped onion and crushed garlic until onion is translucent; leave to cool.
- In a large bowl combine the cream cheese, mozzarella, bacon, tomatoes, bacon, mushroom, garlic & onion mixture, and herbs.
- Season with salt, pepper and a pinch of chilli flakes.
- In a medium bowl combine the panko, Parmesan and melted butter.
- Flip mushroom caps over over and stuff with cream cheese mixture. Top with panko mixture.
- Bake for 15 mins until cheese is melty and top are golden.
- Garnish with parsley
