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Stuffed giant mushrooms à la Gerrie

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Ingredients for 3 servings:

  • 500 g giant mushrooms
  • 75 g bacon, diced
  • 1 garlic clove(s), crushed
  • 1 onion(s), diced
  • 75 g butter
  • 75 g breadcrumbs
  • 100 g Parmesan, grated
  • Parsley, chopped
  • 250 g cream
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hearty with bacon and Parmesan cheese

Preheat the oven to 200°C. Twist the stems out of the mushrooms and chop finely. Mix the garlic clove with the diced onion and mushroom stems. Place the mushroom caps in a baking dish. Fry the bacon in the hot pan, add the mushroom and onion mixture, and sauté. Add the breadcrumbs, parsley, and Parmesan cheese and stir in. Season with salt, pepper, and cayenne pepper. Stuff the mushrooms with this filling. There’s plenty of it, so it’s okay if some falls out of the mushrooms while filling. Pour the cream around the mushrooms. Bake for 20 minutes. Serve with baguette and a glass of white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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