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Categories:
mushrooms butter onion garlic rashers white Cheddar cheese parsley freshly salt lemon vegetable stock
Viewed: 28 - Published at: 6 years agoIngredients
- 4 mushrooms lrg flat
- 1 3/4 tablespoons butter
- 1 onion medium, peeled and chopped
- 1 garlic peeled and washed
- 4 rashers smoked pack bacon de rinded and diced
- 11/16 cup breadcrumbs fresh white
- 7 1/16 tablespoons cheddar cheese grated
- 1 tablespoon chopped parsley freshly
- 1 salt and freshly ground black pepper
- 1/2 lemon
- 5 1/16 tablespoons vegetable stock
Method
- Wipe the mushrooms and carefully remove the stalks.
- Finely chop the stalks.
- Melt the butter in a frying pan add the onion garlic and chopped mushroom stalks and cook together for 3 minutes.
- Add the bacon to the pan and cook for a further 3 minutes.
- Remove from heat and stir in the breadcrumbs cheese parsley seasoning and lemon juice.
- Arrange the mushrooms in a lightly greased ovenproof dish and divide the stuffing between them.
- Pour in the stock around the mushrooms to prevent them from drying out.
- Cook in a preheated oven at 200 degrees C/ 400 degrees F/Gas Mark 6 for 20 minutes until golden and crispy Serve immediatelyDo not freeze.
