Stuffed Mushrooms

STUFFED SHROOMS

After watching someone make this on Come Dine with Me, Mark asked for some. So here is my first attempt with Stuffed Mushrooms. A quick peek here for more and I've adjusted the recipes slightly as I always do.

First, put aside the ingredients:

1. Mushrooms, remove stems and use a melon baller to remove some of the gills. Season with salt, pepper, marjoram & tarragon and olive oil

2. Chop stems and gills finely and put aside

3. Chop half an onion and 2 pips of garlic finely

4. Some breadcrumbs

5. Bacon, chopped and fried till lightly crisp and drained. For a halal version, just use beef bacon.

6. Parmesan cheese

7. Mozarella cheese

Method

1. Fry mushrooms and put aside. Make sure you mop up the mushroom juices with a paper towel which will accumulate in the caps before stuffing them.

2. Fry garlic and onion with olive oil & butter till fragrant, add more herbs, salt & pepper. Add chopped mushroom stems and gills. Add breadcrumbs.

3. Add fried bacon. At this stage I still didn't know what I was doing. The mixture looked a bit dry so I added a splash more olive oil.

4. Smells great by now - remove from pan, and add parmesan cheese. (Mixture was still a bit dry - I will add a dash of cream next time).

5. Place mushrooms in an ovenproof dish, stuff them and top with mozarella cheese.

6. Bake for 15 minutes and serve.

Overall I thought the taste was great, the mushrooms were juicy and just cooked and the topping was crunchy and cheesy, but the stuffing was a tad dry. Kids loved this. So here's Mark, having his first course and Hazel having her meal in reverse, second course (fried noodles) first, and mushrooms later.