Mushrooms stuffed with Bacon, Spinach and Cream Cheese
- Prep Time: 10
- Cook Time: about 25
- Total Time: 0 hours
- Yield: 4-6
- Category: Cheese & Dairy
Description
Carey’s recipe for Mushrooms stuffed with Bacon, Spinach and Cream Cheese would be perfect for a light lunch or supper
Ingredients
4–6 large braai mushrooms or about 12 brown mushrooms, stalks removed (don’t throw stalks away!)
1 C (250 ml) fresh rocket
Filling
2 Tbsp (30 ml) olive oil
250 g shoulder bacon, finely chopped
100 g baby spinach, shredded
1 Tbsp (15 ml) cake flour
250 g plain cream cheese
salt and pepper
Topping
¼ c (60 ml) grated Parmesan cheese
¼ c (60 ml) fresh breadcrumbs
Instructions
Preheat the oven to 200 °C.
Finely chop the mushroom stalks.
To make the filling, 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 to the pan and sauté until soft. Now add the spinach and fry until wilted. Add the flour and combine with the vegetables.
Remove the pan 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 the topping.
Bake for about 20 minutes (depending on mushroom size) or until the mushrooms are tender and the filling is golden and bubbling.
Top with fresh rocket. Delicious hot or at room temperature.
