Stuffed mushrooms


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Stuffed mushrooms


portobello mushrooms (cleaned and stems removed.)
Small onion (finely chopped)
1 t
thyme leaves (chopped)
lemon (zest and juice)
1 clv
garlic (crushed)
2 T
flat leaf parsley (chopped)
6 T
100 g
hard cheese (gruyere, manchego or mature cheddar)
75 g
smoked streaky bacon (chopped - optional)


Heat some olive oil in a pan and add the onion, cook on a low heat till soft, dont brown. Add the bacon, raise heat and cook till fat drops, add chopped mushroom stems and thyme and fry for 5 minutes over a medium heat. Remove the pan from the heat and add the lemon juice, mix and empty into a bowl. Wipe any sticky bits from the bottom of the pan add more oil, season the mushrooms and place in the pan. Cook for 5 minutes, turn overf and cook for a further 5 mins. Mix the garli, arsley, lemon zest and breadcrumbs together. Line a baking sheet with parchment paper, place the cooked mushrooms on the sheet, underside upwards. Fill with the onion mixture, then the cheese, sliced or grated, and cover with thebreadcrub mix. Place in preheated oven (180c) for 5 to 8 minutes till topping is golden and crispy. Serve immediately with pasta tossed in olive oil or crusty bread and a green salad on the side. Quick and easy lunch or supper.