October 15, 2017
Lunch, Main Dish, Side Dishes,
Vegetables, Garlic, Mushrooms, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Summer, Winter, Oven Bake, Vegetarian, Herbs more
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"This is from a junior cookbook my son received for his birthday 20 years ago. I have made this a few times as a side but have changed the recipe a little to suit adult tastes.
I really do think some dried chili flakes could be added if you like a little heat."
Preheat your oven to 180c (350F/Gas4) & brush a baking tray with melted butter or oil.
Remove the mushroom stems by holding the mushroom in the palm of your hand and twist the stem slightly - finely chop the stems.
Heat the oil in a frying pan, add the onion & bacon and cook until the bacon is lightly browned then add the garlic, thyme & chopped mushroom stems and cook for another minute or 2 ~ Remove from heat and transfer to a bowl.
To the cooked mix - add the breadcrumbs, parsley, and grated Parmesan cheese, stirring really well to combine.
Place the mushroom caps onto the prepared baking tray & spoon the filling into the caps. Bake for 20 minutes or until the mushrooms are tender and topping is golden brown.
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