Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

Makes 14

14 large white mushrooms

1 tbsp. olive oil + 1 tbsp. for brushing

½ tsp. salt plus + extra for sprinkling on mushroom caps

black pepper, to taste

7 slices bacon, diced

3 shallots, diced

4 cloves of garlic, thinly sliced

3 tbsp. walnuts, chopped

3 tbsp. sun-dried tomatoes, chopped

3 tbsp. parsley, chopped

For the parsley-lemon

Dressing:

4 tbsp. parsley, chopped

1 clove of garlic, diced

zest of half a lemon

½ tbsp. white wine vinegar

2 fl oz. (60ml) olive oil

salt & pepper, to taste

What you need to do

Preheat the oven to 175°C (350°F).

Place all the dressing ingredients in a food processor and blend until smooth. Set aside.

Separate the mushroom cups from the stems and set the stems aside. Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a little salt and pepper, and place them bottom up in a baking dish. Wipe the mushroom stems to remove any dirt and dice them finely.

Place a tablespoon of olive oil into a medium-sized pot over medium heat, add the bacon pieces and sauté for 3-4 minutes. Then add the shallots and continue to sauté until fragrant. Now add the sliced garlic and mushroom stems, and sauté until browned. Remove the pot from the heat and stir in the remaining ingredients.

Fill each mushroom cap with the bacon stuffing mixture and place into the oven to bake for 15-20 minutes, or until the mushrooms have browned.

Remove from the oven, drizzle the dressing over each mushroom and serve.