The perfect condiment to meat dishes or tapas. This can also be served as a starter or lunch. For lunch serve 2-3 mushrooms per person. If served as lunch top with some creme fraiche and with toast/baguette. This can easily be made vegetarian/vegan. Replace bacon with fried tofu. You need rapseed oil and butter for this recipe. To taste: maldonsalt and freshly grounded black pepper. Garnish with parmesan and thyme before serving.
Ingredients
- 4 x portobello mushroom
- 1 x shallots
- 1 clove garlic
- 3 slices bacon
- 1 tbsp fresh thyme
- 3 tbsp bread crumbs
Method
- Preheat oven to 200 C, fan forced. Prepare a pan with parchment paper. Cut out the stem (stalk) of 3 of the mushrooms. Save the stems. Set the 3 mushroom aside. Finely chop the last mushroom and stems. Finely chop shallots, thyme and garlic. Chop bacon in small pieces.
- Add bacon to a frying pan on medium/high heat. Fry until golden and add chopped mushrooms. Fry 2-3 minutes and lower heat to medium. Add 1-2 teaspoons butter, shallots, garlic and thyme. Let cook for 2-3 minutes. Remove frying pan from heat and mix in 1,5 tablespoons bread crumbs. Add maldonsalt and freshly grounded black pepper to taste. Stir until well combined.
- Transfer the 3 mushrooms to the prepared pan with parchment paper and devide the bacon mixture in the 3 mushrooms. It should be about 3 big tablespoons of filling for each mushroom. Sprinkle ½ tablespoon bread crumbs and 1 tablespoon rapseed oil on each mushroom.
- Bake in oven for about 10-15 minutes. Grate some parmesan over the mushrooms and garnish with thyme before serving.
