Stuffed Mushrooms
Cook Time 1 hour
Servings 8
Ingredients
2 tbsp extra virgin olive oil
8 portobello mushrooms, stalk trimmed off and cleaned with a damp cloth
2 slices of stale sourdough, crust removed and blending to form a crumb
50g pine nuts or any nut of your choice
3 rashers of middle rindless or streaky bacon, finely chopped
6 sundried tomatoes
½ cup ricotta
¼ cup freshly grated parmesan
2 sprigs of thyme, leaves picked
2 sprigs of parsley, chopped plus extra for garnish
Zest of ½ lemon
Salt & pepper
Method
Preheat the oven to 200C.
Place the bacon, mushrooms stalks and tomatoes into a food processor and blend into a fine crumb. Add the pine nuts and pulse again.
Heat 1 tbsp of the oil in a frypan over medium heat and add the bacon crumb and fry for 3-4 minutes until golden. Remove from heat and cool.
Transfer to a bowl and add the ricotta, parmesan, herbs and zest and combine to form a sticky stuffing. Season to taste.
Place the mushrooms on a tray lined with baking paper, cap side down. Stuff each mushroom with the ricotta mixture. Drizzle remaining oil over the top and cook in the oven for 20-25 minute until golden.
Serve with a simple salad.