Smoked bacon and Manchego stuffed mushrooms recipe
The flavour in these stuffed mushrooms are turned up to 11, with smoky bacon, nutty Manchego and lemon zest combining for a simple snack that will wow the crowd.
See method- Serves 4 as a snack
- 5 mins to prepare and 15 mins to cook
- 187 calories / serving
Ingredients
- 250g pack Forestiere mushrooms
- 5 rashers chestnut-smoked streaky bacon
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 45g sourdough bread
- 1 lemon, zested
- 5g fresh flat-leaf parsley leaves, finely chopped
- 50g Manchego, finely grated
Each serving contains
- Energy
- 780kJ 187.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 1.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 6.6gProtein 8.1gFibre 0.9g
Method
- Preheat the oven to gas 4, 200°C, fan 180°C. Remove the stalks from the mushrooms, then place, cap side up, on a lined baking sheet; bake for 10 mins.
- Meanwhile, finely slice the rashers of streaky bacon. Heat 1 tbsp olive oil in a frying pan over a medium heat and fry the bacon for 4 mins. Add the finely chopped garlic cloves and fry for 2-3 mins until just golden.
- Blitz sourdough into breadcrumbs, then stir into the pan along with the lemon zest and the finely chopped fresh flat-leaf parsley; fry for 1 min more, then remove from the heat and leave to cool a little.
- Stir in the finely grated Manchego. 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.
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