Components
- 24 button mushrooms (600 g), with a size of approx. 4 cm, stalks eliminated
- 1 tablespoons olive oil
- 80 g smoked bacon, diced
- 2/ 2 shallots, carefully sliced
- 1 clove of garlic, carefully sliced
- 125 g goat’s cheese
- 65 g Californian walnuts, sliced
- 1/ 2 tablespoon parsley, sliced
- 1/ 2 tablespoon rosemary, sliced
Technique:
1. Grease a deep baking tray.
2. Location mushrooms in a bowl and spray with olive oil till entirely covered.
3. Location the mushrooms onto the baking tray dealing with upwards and bake at 190 ° C for 15 minutes.
4. Fry the bacon in a big pan up until crispy and drain on cooking area paper. Leave around 1 tablespoon of the frying fat in the pan.
5. Glaze the shallots in the fat over medium heat, include the garlic and fry for another minute. Location the shallot/garlic mix in a bowl and enable to cool to space temperature level.
6. Combine with walnuts, bacon and goat’s cheese, then include the parsley and rosemary.
7. Fill each mushroom with a loaded teaspoon of the mix and bake for another 15 minutes at 190 ° C.
Nut and Seed Mix 