These jumbo sized mushrooms stuffed with a tasty mixture of smoked bacon, onions and cheese make a great breakfast or light lunch.
STUFFED FIELD MUSHROOMS
8 large field mushrooms
50 g butter
4 rashers rindless smoked bacon, chopped
2 small red onions, finely chopped
2 teaspoons dried mixed herbs
2 tablespoons olive oil
1 clove garlic, finely chopped
1 medium egg
150 g bread crumbs
100 g mature cheddar cheese, grated
salt and pepper
Preheat the oven to 190C/Gas 5.
Wipe the mushrooms with a damp cloth. Remove the stems and dice finely.
Melt 1/3 rd of the butter in a frying pan and use it to brush the outsides of the mushrooms. Place them on a baking tray, flat side up and set aside.
Add the remaining butter to the pan with the oil, mushroom stems, bacon, onion and herbs. Cook for 10 minutes, until the onion is soft. Add the garlic and cook for a further 2 minutes.
Lightly beat the egg in a large bowl. Add the breadcrumbs, cheese and bacon and onion mixture. Mix and season well.
Divide the stuffing between the mushroom caps and bake in the oven for 15 minutes, until cooked through and golden. Serve hot.