Baked field mushrooms with bacon

Name: Baked field mushrooms with bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 large, flat field mushrooms; 30g butter; 6 rashers streaky dry-cured bacon*, rind removed, cut into thin strips; 1 small onion, finely chopped; 2 small garlic cloves, finely chopped; 1/2 lemon, juiced; 50g fresh white breadcrumbs; 2 tablespoons chopped parsley

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

Mushrooms make a great side, and the addition of bacon in this dish takes it from side to substantial.

8 large, flat field mushrooms
30g butter
6 rashers streaky dry-cured bacon*, rind removed, cut into thin strips
1 small onion, finely chopped
2 small garlic cloves, finely chopped
1/2 lemon, juiced
50g fresh white breadcrumbs
2 tablespoons chopped parsley

Method

1.

Preheat the oven to 200°C.
2.

Cut the stalks off the mushrooms and finely chop them. If necessary, wipe the caps clean. Heat half the butter in a frypan, add the mushroom stalks, bacon, onion and half the garlic and cook for 5 minutes until onion is soft and lightly browned.
3.

Put the mushroom caps, rounded-side down, on a lightly greased baking tray and sprinkle with the lemon juice. Season lightly and then divide the bacon and onion mixture between each mushroom and spread out slightly to cover them.
4.

Melt the remaining butter and combine with the breadcrumbs, remaining garlic, the parsley and a little seasoning and sprinkle over the top. Bake for 12 minutes until top is crisp and golden and mushrooms are tender.