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Smoked bacon and Manchego stuffed mushrooms recipe

Smoked bacon and Manchego stuffed mushrooms recipe

2 ratings

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


  • 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

  • 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


  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

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