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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
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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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