Bacon Cheese Stuffed Mushrooms — lunch recipes
Stuffed mushrooms with cheese crust from the oven—perfect comfort food, artless, even deliberately rough. In autumn, winter and early spring is the beginning of a warming dinner, summer—simple and small lunch or snack. All in all, very tasty stuff, I recommend.
Difficulty — low
Preparation time: 20 minutes
Ingredients for 2 servings:
- 6—8 large mushrooms
- 3—4 strips of bacon
- 1 shallot
- 2 cloves garlic
- a few sprigs of parsley or dill
- 100 g cheese
- black pepper
- ground chili
The only complication in this recipe stuffed mushroom—need to prepare before you start to cook. To do this, finely chop the ribs, garlic and shallot (instead ofwhich you can take half the normal bulbs), mushrooms, rinse quickly, removeone of them and also their legs (legs) cut. And once you have a knife in his hands, at the same time cut the Greens. Now you can begin.
Put the pan over medium heat and fry the ribs (if not very oily, you can pour a little oil), then add the onion and garlic and FRY, stirring occasionally, for 2—3minutes. Add the chopped mushrooms and FRY their legs even 5 minutes, then add the Greens, season with salt, pepper and a pinch of chili powder, stir andremove from heat.
Start your mushroom caps and sprinkle over the top of the Pan contents grated cheese. Cheese can be anything from a soft mozzarella to cheese with mold:I really like how melted goat cheese. Put the stuffed mushrooms in a baking dish and place in the oven, preheated to 395 F, for 10 minutes, or until the cheese has melted, forming a tasty crust. Serve stuffed mushrooms, of course, needuntil they have cooled down.
These mushrooms will be very tasty to eat with Avocado Bacon Salad