Mushrooms stuffed with bacon and cream cheese
|30 ml||fresh chillies — 573|
|250 g||bacon — shoulder, finely chopped|
|100 g||spinach — baby, shredded|
|15 ml||flour — cake|
|250 g||cream cheese|
|salt and freshly ground black pepper — to taste|
|60 ml||parmesan cheese — grated|
|60 ml||breadcrumbs — fresh|
Preheat the oven to 200°C.
Finely chop the mushroom stalks.
Heat the oil and fry the bacon until crispy remove from the pan with a slotted spoon and set aside.
Add the chopped mushroom stalks and sauté until soft. Now add the spinach and fry until wilted.
Add the flour and combine with the vegetables.
Remove from the heat and add the cream cheese and bacon. Mix well and season to taste.
Mix the breadcrumbs and parmesan together.
Fill the mushrooms and sprinkle with crumbs.
Bake for +- 20 minutes (depending on mushroom size) or until mushroom is tender and filling is golden and bubbling.
Top with fresh rocket.
Delicious hot or at room temperature.
Meatless option: replace bacon with another 200 g spinach and 100 g feta cheese.