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Smoked bacon and Manchego stuffed mushrooms recipe

Smoked bacon and Manchego stuffed mushrooms recipe

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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 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, finely chopped
  • 50g Manchego, finely grated

Each serving contains

  • Energy

    780kj
    187kcal
    9%
  • Fat

    14g 20%
  • Saturates

    6g 29%
  • Sugars

    1g 1%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 6.6g Protein 8.1g Fibre 0.9g

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

See more Starter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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