Ingredients
- 510 grams portobello mushroom caps (6 large caps or large field mushrooms stems removed)
- 4 ounces yellow onion (1/2 onion, finely chopped)
- 2 garlic cloves (finely chopped)
- 3 tablespoons olive oil
- 1/2 cup chopped bacon (about 4 ounces chopped)
- 75 grams butter
- Parsley (1 bunch, chopped)
- 1/4 cup thyme leaves (chopped)
- 1/4 cup grated parmesan cheese
- 2 cups macaroni pasta (cooked and chopped a little)
- 1/2 cup panko bread crumbs
- 2 large eggs
- 2 to 3 tablespoons milk
- Salt and pepper
- 2 tablespoons balsamic vinegar
How to Make
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Step 1: Preheat oven to 180C and sweat off the onion and garlic in olive oil and then add bacon to pan and cook.
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Step 2: For the stuffing, in a separate mixing bowl, mix the cooked onion, garlic and bacon mix with the macaroni, eggs, herbs, cheese, bread crumbs, milk and salt and pepper and mix all well together.
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Step 3: Carefully stuff the mixture into each of the mushrooms and place them on a baking dish or oven proof pan with a little butter and balsamic vinegar.
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Step 4: Place in oven and bake for 20 to 25 minutes or until golden on top and cooked.
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Step 5: Serve with sour cream or salad if desired.
We hope you enjoy this recipe!
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