8 large portabello or large field mushrooms
8 slices of bacon
1/2 red pepper
4 spring onions
100g (3.5oz) cream cheese
handful of dried breadcrumbs
shredded cheese to put on top
Take the stalks out of the mushrooms. Chop the bacon/pepper/spring onions/stalks finely and fry it off until onion/pepper is softened. Put the cooked stuffing mix a bowl and mix with cream cheese and bread crumbs.
Spoon mix into mushrooms, sprinkle with shredded cheese and bake for 15 minutes or until cheese is golden. I had the oven at 350F.
Obviously, I cut this recipe way down for the one I made tonight. I only did 2 mushrooms. I add a clove of garlic and some salt and pepper to my mixture as well. I didn’t have any bacon in the house so I just used butter and a little olive oil. I also added like 1/2 tsp Balsamic vinegar to the mixture as well because I like the way it tastes with the mushrooms. I used half a 3oz package of cream cheese for 2 mushrooms. These are photos I got of the last time I made them – with the bacon!