How to make mushrooms, stuffed with bacon
Published: 27-Jul-2012 (05:25); Viewed: 1600; Difficulty: 1 out of 10
Mushrooms stuffed with bacon based filling, is another great and simple snack for wine, starter or appetizer. The simplicity of cooking and very perfect result will make this dish suitable for restaurants and for home cooking as well. Originally cooked somewhere in Mediterranean, this dish has spread all around the world now. Do make 3-4 medium mushrooms per each adult.
- Mushrooms. 10
- Bacon, 70 gm
- Hard cheese, like Parmigiano, 50 gm
- Parley, medium bunch
- Garlic, half bulb
- Rosemary, 1 sprout
- Cherry tomatoes, 10, or to be more precise, use one cherry tomato for each mushroom.
- Lemon, half of the fruit.
- Olive oil
Remove mushrooms stems to make a big hole inside the cup. Discard theses stems. Clean mushroom cups, and if they are wet – dry them with paper towel.
Finely chop the bacon. Remove all hard tendons. It is up to chef, leave or remove the bacon fat.
Grate cheese. Peel garlic. Slightly chop the parsley leaves with removed stems.
Add chopped bacon, parsley leaves, pressed garlic and lemon juice to the grated cheese.
Mix everything together and check the salt and acidity. If it is necessary, add some salt and some more lemon juice.
Crease tray with an olive oil. Place some rosemary bits on the bottom and place stuffed mushrooms.
Alternatively, you can stick cherry tomatoes with bamboo cocktail sticks to the stuffed mushrooms.
Preheat oven to 200-220 ° C. Cook stuffed mushrooms at this temperature for about 10-15 minutes. When they are ready, they start to produce some juice and shrinks in size.
Serve stuffed mushrooms with fresh tomatoes, or serve them with pinned tomatoes, as it was shown at the beginning.
tips and tricks
- Add some mild cheese, like Maasdam, Edam, Gouda etc, to make the final dish a bit more juicy.
- Both ways to use cherry tomatoes are very beautiful, and it is impossible to tell, which is better, so we strongly recommend to use both of them and compare.