Grab a couple of large mushrooms, load them with tasty toppings and enjoy.
Serves 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
2-4 large or medium Portobello mushrooms 1 Tbsp butter 2 cloves garlic, minced
1 rasher of bacon, chopped, rind removed 1/4 cup panko breadcrumbs Freshly ground black pepper 1/4 cup shaved Parmesan 100g cream cheese 1 Tbsp chopped rosemary
Method
Preheat the oven to 200° and lightly oil a baking tray.
Remove the stems from the mushrooms by lightly slicing around the base of the stem. Place the mushroom caps on the baking tray stem side down and bake for 10 minutes.
Finely chop the mushroom stems. In a medium frying pan over medium heat, melt the butter. Add the chopped mushrooms stems and cook for 2-3 minutes, then add the bacon and cook for another 3 minutes or so.
Add the garlic and cook for another minute, then tip the breadcrumbs in. Cook stirring occasionally for another 3-4 minutes until the breadcrumbs are lightly toasted. Season with the black pepper. Remove from the heat and tip into a medium bowl.
Add the cream cheese to the bowl with the mushroom and bacon mixture. If the cheese is not soft, you can add it to the pan before removing it from the heat and give it a couple of minutes to soften. Add the rosemary and half the parmesan.
Load the mushroom caps with the filling and sprinkle the remaining parmesan over the top.
Bake for 10 minutes or so until the cheese is melted and the mixture is warm. Serve hot.
Opmerkingen