January 2011 Stuffed Mushrooms
4x field mushrooms
Small tub of cream cheese
4x rashers of rindless back bacon
Enough breadcrumbs to cover
Small handful of parsley
Preheat your oven to 180°c and put in the bacon until starting to crisp. Allow to cool slightly as you remove the stalks from the mushrooms and put the cream cheese in a small mixing bowl.
Cut the bacon into small pieces and mix with the cheese. Fill the mushrooms with this mixture until just shy of the rim pressing down with a spoon.
Finely chop the parsley and mix into the breadcrumbs with a small amount of olive oil. Place this on top of your mushrooms and press down slightly so that it holds together.
Put your completed mushrooms on a lightly oiled baking tray and put in the oven for 10-12mins
Serve fresh out the oven. Delicious with a dressed salad or for a more substantial meal try sauté or baby roast potato
This is a very simple starter or snack which can be ready in about twenty minutes. In the following I have used cream cheese and bacon, although try out anything you fancy.
When choosing your mushrooms try to find large field mushrooms, Sometimes called breakfast mushrooms, if you can find some with an edge to hold your filling.