Mushrooms stuffed with walnuts and bacon

Mushrooms stuffed with walnuts and bacon

Ingredients

  • 24 button mushrooms (600 g), with a diameter of approx. 4 cm, stalks removed
  • 1 tablespoons olive oil
  • 80 g smoked bacon, diced
  • 2 /2 shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 125 g goat's cheese
  • 65 g Californian walnuts, chopped
  • 1 /2 tablespoon parsley, chopped
  • 1 /2 tablespoon rosemary, chopped

Method:

1. Grease a deep baking tray.

2. Place mushrooms in a bowl and sprinkle with olive oil until completely covered.

3. Place the mushrooms onto the baking tray facing upwards and bake at 190°C for 15 minutes.

4. Fry the bacon in a large pan until crispy and drain on kitchen paper. Leave approximately 1 tablespoon of the frying fat in the pan.

5. Glaze the shallots in the fat over medium heat, add the garlic and fry for another minute. Place the shallot/garlic mixture in a bowl and allow to cool to room temperature.

6. Mix with walnuts, bacon and goat's cheese, then add the parsley and rosemary.

7. Fill each mushroom with a heaped teaspoon of the mixture and bake for another 15 minutes at 190°C.




 

Nutritions

  • Carbs
  • 3 g
  • 1 %
  • Fats
  • 26 g
  • 37 %
  • Protein
  • 15 g
  • 30 %
  • Kcal
  • 301
  • 15 %
  • Sat. fat
  • 8 g
  • 40 %

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