Stuffed Filled Mushrooms

Mon, 2 April 2018

(serves 2 persons)

Ingredients: 

For the Mushrooms:

4  Large Field Mushrooms (Breakfast mushrooms or large capped mushrooms are also fine)

4 tbsp. Garlic Butter

Seasoning

For the Filling:

50g Shallot, finely chopped

2 clove Garlic, finely chopped

10ml Rapeseed Oil

200g Smoked Streaky Bacon, chopped

25g Oregano Fresh (chopped)

125g Buffalo Mozzarella

Seasoning

Method:

1.  Preheat the fan oven to 200oC.

2.  Peel the mushrooms, save the stalks, place a spoon of garlic butter in each mushroom cap (facing up) and bake in the oven for 10-15 minutes until cooked through.

3.  Remove the mushrooms from the oven and cool on a grilling tray.

4.  In a pan, sear the shallot & garlic in oil. Add the bacon and cook down to evaporate any liquid.

5.  Add the chopped oregano and season.

6.  Split the mushrooms into two portions of two. Place two mushroom caps close to each other and fill with the bacon mixture, half in each portion.

7.  Top with sliced mozzarella cheese and bake in the oven until hot and the cheese soft.

8.  Turn oven to grill and brown cheese before serving