John Myers
Ingredients for 2 servings:
- 4 giant mushrooms
- ½ onion(s), diced
- 4 tsp bacon, cut into strips – more won’t hurt
- 4 tbsp, heaped cream cheese or sour cream or crème fraîche
- Salt and pepper from the mill
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
quick, easy and irresistibly good – even cold
Wipe the mushrooms with a cloth, twist out the stems, and trim the thin edges of the caps a little with scissors to make the opening larger. Scrape out the brown inner gills with a spoon and discard. In a small bowl, mix the cream cheese with salt and pepper using a fork and season to taste, but be careful, the bacon can be quite salty. Grease a baking dish, place the mushroom caps in it, and spread a generous amount of cream cheese on the inside. Then add the diced onions and bacon. Simply place the mushroom stems next to the caps in the dish. Bake at 200°C (convection oven) on the bottom rack for about 30 minutes, until the bacon and onions begin to brown. Since the baking time also depends on the size of the mushrooms, I check every 30 minutes. Smaller mushrooms make great finger food for a party; I recommend filling them with a piping bag. We usually eat them as a starter with some baguette or as a main course – then two per person – with a large salad.
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