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Recipe may contain gluten

Smoked Bacon & Manchego stuffed Mushrooms

Smoked Bacon & Manchego stuffed Mushrooms

Indulgent but easy to prepare canapés.

Requires a food grater

Ingredients

All you need...

  • 1½ tbsp olive oil
  • 4 x portabella mushrooms
  • 2 x finely chopped garlic cloves
  • 5 x Rashers of chestnut smoked streaky bacon
  • 45g x sourdough blitz to make breadcrumbs
  • 1 x lemon zest
  • 5g x finely chopped fresh flat-leaf parsley
  • 50g x finally grated Manchego cheese

Method

  1. Pre-heat the oven to gas 4, 200°C, fan 180°C. Remove any stalks from the portabella mushrooms, then place, cap side up, on a lined baking sheet: bake for 10 mins. Meanwhile, finely slice 5 x Rashers of chestnut smoked streaky bacon. Heat 1 tbsp olive oil in a frying pan over a medium heat and fry the bacon for 4 mins. Add 2 x finely chopped garlic cloves and fry for 2-3mins until just golden brown. Add 45g x sourdough (blitzed to make breadcrumbs) stir into the pan along with the zest of 1 lemon and 5g finely chopped fresh flat-leaf parsley; fry for 1 min more, then remove from the heat and leave to cool a little. Stir in 50g of finally grated Manchego cheese. Turn the mushrooms over and fill with the cheesy bacon mixture. Bake for 3-5 mins until the breadcrumbs are golden and the cheese has melted.