Ingredients

  • 375g champignons cut stems
  • 2 slices of bacon without rind finely chopped
  • 1/4 cup tasty grated cheese
  • 1/4 teaspoon French mustard
  • 1 cup fresh bread crumbs
  • 1 egg
  • 1/4 cup milk
  • 1 tbsp chopped parsley
  • 6 Spanish stuffed olives * to decorate

Method

  • STEP 1 Preheat oven to 180 ° C (fan 160C forced )
  • STEP 2 Place breadcrumbs, cheese and bacon in a bowl.
  • STEP 3 In a pitcher, mix together the egg, milk and mustard.
  • Step 4 Pour over the mixture in the bowl breadcrumb ..
  • STEP 5 Season with salt and pepper and mix with parsley
  • STEP 6 Fill each cavity with mushroom stuffing mix.
  • STEP 7 gently slicing the olives into slices and put one on top of each mushroom as a garnish, if using.
  • STEP 8 Line a roasting pan with parchment paper and place mushrooms side by side.
  • STEP 9 Cover with foil and bake for 10 minutes.
  • STEP 10 Uncover and place back in the oven for another 10 minutes.

Notes

This recipe is adapted from a cookbook you can be found in women's weekly. These are great as an appetizer or finger food and, although warmer, are tasty cold as well. the largest mushrooms can be used. The optional olives.